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.