Recipe adapted from Chef George Kelso. You might want to go easy on the salt as the prosciutto is salty enough.
6 paper-thin slices prosciutto 6 tablespoons olive oil, divided 1 bag fresh baby greens 1 1/2 cups mache, arugula, baby spinach or basil (or a mix) 12 sea scallops Salt and pepper to taste Flour Juice from 1 lemon 1 1/2 teaspoons grated lemon zest
Brush each prosciutto slice on 1 side lightly with half the oil. Heat a heavy, nonstick skillet over medium-high heat. Add prosciutto slices (do not crowd skillet) and cook until bottom is browned, about 3 minutes. Turn slices over and repeat, flattening slices with a spatula, about 1 minute longer. Remove to paper towels to drain. Repeat with remaining slices. Reserve skillet. Place greens in large bowl.
Sprinkle scallops lightly with salt and pepper; dust lightly with flour. Heat remaining oil in skillet over medium-high heat, add scallops and cook until brown and just opaque in the center, about 3 minutes per side. Transfer to plate. Add lemon juice and zest to skillet, bring to boil, scraping up any browned bits. Pour pan juices over greens and toss to coat. Season with salt and pepper. Divide salad among 4 plates and top with scallops, break prosciutto slices into chips and divide over top. Serves 4.
Per serving: 265 calories; 22 g fat (3 g saturated fat; 75 percent calories from fat); 6 g carbohydrates; 24 mg cholesterol; 584 mg sodium; 12 g protein; 1.5 g fiber.
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