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Here is a summer-fresh salad that is certain to please with all of its delightful flavors— Strawberry Salad with Crispy Coppa and Seared Scallops. 

Strawberry Salad with Crispy Coppa and Seared Scallops

This is a salad that I came up with as part of my #ddsimplesummer week (a week where I shared simple, yet delicious healthy summer recipes on my instagram each night!) While this recipe is an impressive one, it’s very simple to make. The strawberry salad is rather simple with a simple balsamic vinaigrette; however, when you top it off with spicy jalapeno slices, crispy coppa and buttery scallops– the dish is quickly elevated to WOW!

You may be about to open up your google browser and search: coppa. What is coppa? Capocollo, or coppa, is a traditional Italian pork cold cut (salami) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. [source: wikipedia] If you can’t find coppa, that is okay! Feel free to use prosciutto here! Coppa is what I had on hand the night that I made it but both will crisp up very nicely and taste perfect-o on your Strawberry Salad with Crispy Coppa and Seared Scallops!


Strawberry Salad with Crispy Coppa and Seared Scallops
5 from 3 votes

Strawberry Salad with Crispy Coppa and Seared Scallops

Servings: 2 people


For the Salad:

  • 8 thin slices of coppa can sub prosciutto or salami
  • 3 cups baby arugula packed
  • 1 cup hulled and sliced strawberries
  • ½ cup halved and thinly sliced red onion or ¼ large onion
  • ½ jalapeno seeds removed and very thinly sliced
  • ¼ cup thinly sliced basil leaves

For the Dressing:

  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic minced
  • 1 tbsp balsamic vinegar
  • 1 tbsp fresh lemon juice
  • ½ tsp Dijon mustard

For the Scallops:

  • 1 lb. sea scallops
  • 1 tsp. Kosher Salt
  • ½ tsp black pepper
  • 2 tbsp extra virgin olive oil


  • Preheat the oven to 400 degrees F. Place the coppa on a large baking sheet in a single layer so that none of the coppa is touching. When the oven is hot, bake until the coppa is just crisp about 6 minutes. Set aside to let cool.
  • Meanwhile, prepare your salad. In a large bowl, combine the arugula, strawberries, red onion, and basil. Set aside.
  • In a small bowl, whisk together the olive oil, garlic, balsamic, lemon and Dijon until well combined.
  • Pat the scallops very dry and season generously on both sides with kosher salt and pepper. Heat the oil in a large skillet over medium-high heat. When just starting to smoke, carefully place the scallops in the hot skillet and cook, undisturbed, until bottom has developed a golden crust, 2 to 3 minutes. Flip and cook until golden on the other side, 2 to 3 more minutes. Transfer to a plate and set aside.
  • Drizzle the dressing over the salad and toss to coat. Divide the salad amongst 2 plates and top with the seared scallops. Roughly chop the crisp coppa and sprinkle over the top of the scallops and salad.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 2 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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