Warm Scallop Salad with Prosciutto Chips
from Bon Appetit (May 2004)
Slices of prosciutto are fried until crisp for a delicious garnish.
4 paper-thin slices prosciutto
6 tablespoons olive oil, divided
1 5-ounce package mixed babygreens
1/2 cup (packed) fresh basil leaves, thinly sliced
12 sea scallops
All purpose flour
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
Brush each prosciutto slice on 1 side lightly with some of oil. Heat heavy large nonstick skillet over medium-high heat. Add 2 slices prosciutto, oiled side down. Cook until bottom is lightly browned, about 3 minutes. Turn prosciutto over and cook until bottom is browned, flattening with spatula, about 1 minute longer. Using tongs, transfer prosciutto to paper towels to crisp. Repeat with remaining 2 slices prosciutto. Reserve skillet.
Place greens and basil in large bowl. Sprinkle scallops with salt and pepper; dust lightly with flour. Heat remaining oil in reserved skillet over medium-high heat. Add scallops and cook until brown and just opaque in center, about 3 minutes per side. Transfer to plate. Add lemon juice and lemon peel to drippings in skillet. Bring to boil, scraping up any browned bits. Pour pan juices over greens and toss to coat. Season to taste with salt and pepper. Divide salad among 4 plates and top with scallops. Garnish with prosciutto chips and serve.
Makes 4 first-course servings.
Notes: For the purposes of making this for one person and as a main dish, my ingredient list was actually as follows:
2 paper thin slices prosciutto
2 TBSP olive oil
mixed baby greens
12 bay scallops
2 TBSP lemon juice
1/2 tsp grated lemon peel
I left out the basil. In any case, this came out very well and I really enjoyed the combination of flavors. I particularly liked the proscuitto chips. They made a lovely contrast with the scallops, both in flavor and texture.Posted by Jennifer at April 28, 2006 8:20 PM | TrackBack