Strawberry Salad with Crispy Prosciutto and Seared Scallops *

 8 thin slices of prosciutto

3 cups baby arugula

1 cup hulled and sliced strawberries

1/2 cup halved and thinly sliced red onion

1/2 jalapeno, seeds removed and very thinly sliced

1/4 cup thinly sliced basil leaves

2 Tbsp EVOO

2 cloves garlic, minced

1 Tbsp balsamic vinegar

1 Tbsp fresh lemon juice

1/2 tsp dijon mustard

1 pound sea scallops

1 tsp salt

1/2 tsp black pepper

2 Tbsp EVOO

Preheat oven to 400.  Place prosciutto on a large baking sheet in a single layer so that no pieces are touching.  Bake until prosciutto is crisp, about 6 minutes.  Set aside to let cool.  Meanwhile, in a large bowl, combine arugula, strawberries, red onion, basil and jalapeno.  Set aside.  In small bowl, whisk together 2 Tbsp EVOO, garlic, balsamic, lemon and dijon until well combined.  Pat scallops dry and season generously on both sides with salt and pepper.  Heat oil in 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, about 2-3 minutes.  Flip and cook until golden on the other side.  Transfer to a plate and set aside.  Drizzle the dressing over the salad and toss to coat.  Divide the salad among 2 plates.  Top with seared scallops.  Roughly chop the prosciutto and sprinkle over the top of scallops and salad.

Serves 2