Seared Scallops with Prosciutto and Herb Sauce

Ingredients

• 12 large sea scallops
• 6 slices prosciutto
• 4 cups mixed salad greens
• 1 cup cherry tomatoes
• ½ cup fresh basil
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 pinch salt and pepper

Instructions

1. 1

   Pat the 12 scallops dry with paper towels and season both sides with a pinch of salt and pepper. Wrap each scallop with half a slice of prosciutto, pressing gently to adhere.

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place the wrapped scallops in the pan in a single layer, prosciutto seam-side down, and cook without moving until the prosciutto is crisp and golden, about 2 minutes.

3. 3

   Flip the scallops and cook until the other side is browned and the scallops are just opaque in the center, about 2 more minutes. Transfer to a plate and let rest while you make the sauce.

4. 4

   In a small blender or food processor, combine the 0.5 cup basil, remaining 1 tbsp olive oil, and 1 tbsp balsamic vinegar. Blend until smooth, adding a teaspoon of water if needed to loosen. Season with a pinch of salt.

5. 5

   In a large bowl, toss the 4 cups salad greens and 1 cup cherry tomatoes with the remaining 1 tbsp balsamic vinegar and a pinch of salt. Divide the salad between two plates.

6. 6

   Arrange the seared scallops on top of the salads. Drizzle the herb sauce over the scallops and serve immediately.

7. 7

   Optional: add a pinch of red pepper flakes or a squeeze of lemon to the sauce for extra brightness.

Tools you’ll need

• large skillet
• small blender or food processor
• large bowl
• paper towels

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