Scallop, Prosciutto, And Mâche Salad

• 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 mache or mesclun
• 2 ounces prosciutto, torn into pieces

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. Saute scallops without moving them until browned and easily turned, 3 minutes. Turn and brown other side, 2 minutes. Transfer to a plate.
2. Whisk lemon zest and juice with olive oil and 1/2 tsp. salt.
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.
4. Toss mache, peas, and prosciutto with 2 tbsp. dressing. Arrange on a platter with scallops. Drizzle with dressing to taste and serve immediately.
5. *Dry-packed sea scallops smell fresh and are slightly sticky with no liquid oozing from them; find them at good seafood shops.

pull, grapeseed, kosher salt, lemon zest, lemon juice, extravirgin olive oil, green peas, mueche

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