Seared Scallop Salad with Proscuitto Crisps

This recipe is from Cooking Light June 2013 issue. It was a quick easy recipe to assemble and nice summer warm weather meal.

5 teaspoons extra-virgin olive oil, divided

1 tablespoon cider vinegar                

1 tablespoon minced shallots                

2 teaspoons Dijon mustard

4 cups mixed salad greens                

2 cups cherry tomatoes, halved                

1/2 cup sliced English cucumber                               

1 ounce prosciutto, thinly sliced                

16 sea scallops (about 1 pound)                

1/2 teaspoon freshly ground black pepper                               

1/4 teaspoon kosher salt

 

 

 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.

 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.