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Strawberry Salad with Crispy Coppa and Seared Scallops
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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.