Scallop, Prosciutto, and Mâche Salad
Photo: Erin Kunkel; Styling: Nissa Quanstrom
Serve this party-worthy salad as soon as you make it--the tender mâche wilts fast.
How to Make It
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.
Ingredients
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
Directions
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.
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