Seared Scallops with Prosciutto and Herb Sauce

Step 1

Pat the 12 scallops dry with paper towels and season both sides with a pinch of salt and pepper. Wrap each scallop with half a slice of prosciutto, pressing gently to adhere.

Step 2

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place the wrapped scallops in the pan in a single layer, prosciutto seam-side down, and cook without moving until the prosciutto is crisp and golden, about 2 minutes.

Step 3

Flip the scallops and cook until the other side is browned and the scallops are just opaque in the center, about 2 more minutes. Transfer to a plate and let rest while you make the sauce.

Step 4

In a small blender or food processor, combine the 0.5 cup basil, remaining 1 tbsp olive oil, and 1 tbsp balsamic vinegar. Blend until smooth, adding a teaspoon of water if needed to loosen. Season with a pinch of salt.

Step 5

In a large bowl, toss the 4 cups salad greens and 1 cup cherry tomatoes with the remaining 1 tbsp balsamic vinegar and a pinch of salt. Divide the salad between two plates.

Step 6

Arrange the seared scallops on top of the salads. Drizzle the herb sauce over the scallops and serve immediately.

Step 7

Optional: add a pinch of red pepper flakes or a squeeze of lemon to the sauce for extra brightness.