Scallop, Prosciutto, And Mâche Salad – a delicious recipe with pull, grapeseed, kosher salt, lemon zest, lemon juice, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
211
kcal
Calories
15
g
Fat
14
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Scallop, Prosciutto, And Mâche Salad falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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