Seared Scallop Salad with Prosciutto Crisps



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 cucumber
1 ounce prosciutto, thinly sliced
16 sea scallops (about 1 pound)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Recipe from the awesome website: My Recipes



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 the desired degree of doneness.

Place 4 scallops and 2/3 cup salad mixture on each of 4 plates; sprinkle with prosciutto.