Ingredients

• 5 tsp. extra-virgin olive oil, divided
• 1 TBS cider vinegar
• 1 TBS minced shallots
• 2 tsp. Dijon mustard
• 4 cups mixed salad greens
• 2 cups cherry tomatoes, halved
• 1/2 cup sliced cucumber
• 1 oz. prosciutto, thinly sliced
• 16 sea scallops (about 1 pound)
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. kosher salt

Instructions

Combine 1 tablespoon oil, cider vinegar, minced shallots and Dijon mustard in a large bowl, stirring with a whisk. Add salad greens, halved cherry tomatoes and cucumber to bowl; toss gently to coat. Heat a large non-stick skillet over medium-high heat. Add sliced prosciutto to pan; cook 3 minutes or until prosciutto is crisp; coarsely chop. Pat scallops dry with paper towels; sprinkle with freshly ground black pepper and kosher salt. Add remaining 2 teaspoons olive oil to pan; swirl to coat pan. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Place 4 scallops and 2/3 cup salad mixture on each of 4 plates; sprinkle with prosciutto.