Scallop, Prosciutto, and Mâche Salad

Name: Scallop, Prosciutto, and Mâche Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps grapeseed or canola oil; 355 milliliters fresh or thawed frozen green peas; 1 teaspoons About kosher salt, divided; 2 Tbsps Meyer lemon zest or 1 tbsp. regular lemon zest; 99 grams qts. loosely packed mâche or mesclun; 3 Tbsps Meyer lemon juice or 2 tbsp. regular lemon juice; 1 Tbsp extra-virgin olive oil; 57 grams prosciutto, torn into pieces; 16 larges dry-packed sea scallops*; pull off the tough slender muscle from the side of each

Scallop, Prosciutto, and Mâche Salad is a gluten free, dairy free, and fodmap friendly side dish. This recipe serves 4. One portion of this dish contains about 5g of protein, 20g of fat, and a total of 237 calories. From preparation to the plate, this recipe takes approximately 25 minutes. Head to the store and pick up canolan oil, prosciutto, olive oil, and a few other things to make it today.

Instructions

Pat scallops dry.

Ingredients you will need

Scallops

Heat a large frying pan (not nonstick) over high heat until a drop of water sizzles when flicked onto it.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add grapeseed oil, then scallops; season with 1/4 tsp. salt. Saut scallops without moving them until browned and easily turned, 3 minutes. Turn and brown other side, 2 minutes.

Ingredients you will need

Grape Seed Oil

Scallops

Salt

Transfer to a plate.

Whisk lemon zest and juice with olive oil and 1/2 tsp. salt.

Ingredients you will need

Lemon Zest

Olive Oil

Juice

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Water

Peas

Equipment you will use

Sauce Pan

Toss mche, peas, and prosciutto with 2 tbsp. dressing. Arrange on a platter with scallops.

Ingredients you will need

Prosciutto

Scallops

Peas

Drizzle with dressing to taste and serve immediately.

*Dry-packed sea scallops smell fresh and are slightly sticky with no liquid oozing from them; find them at good seafood shops.

Ingredients you will need

Scallops

Seafood

Equipment

Frying Pan

Whisk

Sauce Pan

Ingredients

Servings:

3Tbsps

grapeseed or canola oil 355milliliters

fresh or thawed frozen green peas 1teaspoons

About kosher salt, divided 2Tbsps

Meyer lemon zest or 1 tbsp. regular lemon zest 99grams

qts. loosely packed mâche or mesclun 3Tbsps

Meyer lemon juice or 2 tbsp. regular lemon juice 1Tbsp

extra-virgin olive oil 57grams

prosciutto, torn into pieces 16larges

dry-packed sea scallops*; pull off the tough slender muscle from the side of each

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.