Strawberry Salad with Crispy Coppa and Seared Scallops
Servings: 2 people
Ingredients
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
Instructions
- 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.