$ 8 ingredients on sale for ZIP 10020
Ingredients
Print Recipe
Email
Save Recipe
Add to Shopping List
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
Preparation
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.
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.
Note: 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.