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Scallop, Prosciutto, and Mâche Salad





Yields
Serves 4



Total Time
25 mins

Serve this party-worthy salad as soon as you make it--the tender mâche wilts fast.

su-Scallop, Prosciutto, and Mâche Salad




Photo: Erin Kunkel; Styling: Nissa Quanstrom
 16 large dry-packed sea scallops*; pull off the tough slender muscle from the side of each
 3 tablespoons grapeseed or canola oil
  About 3/4 tsp. kosher salt, divided
 2 tablespoons Meyer lemon zest or 1 tbsp. regular lemon zest
 3 tablespoons Meyer lemon juice or 2 tbsp. regular lemon juice
 1 tablespoon extra-virgin olive oil
 1 1/2 cups fresh or thawed frozen green peas
 2 qts. (3.5 oz.) loosely packed mâche or mesclun
 2 ounces prosciutto, torn into pieces
Step 1
1

Pat scallops dry. Heat a large frying pan (not nonstick) over high heat until a drop of water sizzles when flicked onto it. Add grapeseed oil, then scallops; season with 1/4 tsp. salt. Sauté scallops without moving them until browned and easily turned, 3 minutes. Turn and brown other side, 2 minutes. Transfer to a plate.

Step 2
2

Whisk lemon zest and juice with olive oil and 1/2 tsp. salt.

Step 3
3

Cook peas in a saucepan of salted boiling water until just tender, 2 minutes for fresh, 30 seconds for frozen; drain and rinse with cold water.

Step 4
4

Toss mâche, peas, and prosciutto with 2 tbsp. dressing. Arrange on a platter with scallops. Drizzle with dressing to taste and serve immediately.

Step 5
5

*Dry-packed sea scallops smell fresh and are slightly sticky with no liquid oozing from them; find them at good seafood shops.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories283
% Daily Value *
Total Fat 17g22%

Saturated Fat 4.1g21%
Cholesterol 28mg10%
Sodium 735mg32%
Total Carbohydrate 13g5%

Dietary Fiber 3.1g12%
Protein 21g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.