Photo: Johnny Autry; Styling: Cindy Barr
Yield:
Serves 4

Be sure to pat the scallops dry to ensure an even sear. Also, if serrano ham is available, it makes a tasty substitute for the prosciutto.

How to Make It

Step 1

Combine 1 tablespoon oil, cider vinegar, minced shallots, and Dijon mustard in a large bowl, stirring with a whisk. Add salad greens, halved cherry tomatoes, and cucumber to bowl; toss gently to coat.

Step 2

Heat a large nonstick skillet over medium-high heat. Add sliced prosciutto to pan; cook 3 minutes or until prosciutto is crisp; coarsely chop. Pat scallops dry with paper towels; sprinkle with freshly ground black pepper and kosher salt. Add remaining 2 teaspoons olive oil to pan; swirl to coat pan. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Place 4 scallops and 2/3 cup salad mixture on each of 4 plates; sprinkle with prosciutto.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

seaside725's Review

KathleenLee
November 01, 2014
We thought the flavors of the dressing went wonderfully on the salad and scallops. Everyone asked me to make this again, and I think I might try it with shrimp, although I thought it was great with the scallops.

EvanCline's Review

EvanCline
January 20, 2014
N/A

Anghara's Review

Kellet
August 01, 2013
Question: If you combine 4 cups of greens and 2 cups of tomatoes, and it makes 4 servings, how is 2/3 cup of salad a serving? Is this a typo or are you intended to be left with 3 cups of leftover salad?

JillyBurke's Review

mbpeck
July 11, 2013
Very nice summer flavors and easy to prepare.

Belladonna714's Review

lbelli01
June 24, 2013
I thought this was an easy weeknight salad that has a wonderful blend of flavors! I served this with CLs Chilled Butter Bean Soup with Basil-Corn Relish, (awesome)! I would make this salad again

KathleenLee's Review

JillyBurke
June 09, 2013
N/A

lbelli01's Review

Belladonna714
May 19, 2013
This was really good! The dressing was the perfect zippiness for the scallops. We used arugula, iceberg, and spinach for our greens. It probably would have been better with shrimp like mbpeck said, but my husband is allergic so scallops it was, they were very good too. A nice simple meal!

Kellet's Review

seaside725
May 16, 2013
I'd gotten beautiful tomatoes at the local farmers market and couldn't wait to make this salad. It was just okay, nothing special. The prosciutto seemed overpowering, so salty!

mbpeck's Review

Anghara
May 15, 2013
Would have been better with shrimp but the salad and dressing were to die for!! Made it twice this past week!