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 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

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.
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extravirgin olive oil, cider vinegar, shallots, mustard, mixed salad greens, cherry tomatoes, cucumber, freshly ground black pepper, kosher salt

Taken from www.myrecipes.com/recipe/scallop-salad-prosciutto-crisps (may not work)