Strawberry Salad with Crispy Coppa and Seared Scallops
Rating
5 stars (3 reviews)
Ingredients
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
2 tbsp extra virgin olive oil
2 cloves garlic (minced)
1 tbsp balsamic vinegar
1 tbsp fresh lemon juice
½ tsp Dijon mustard
1 lb. sea scallops
1 tsp. Kosher Salt
½ tsp black pepper
2 tbsp extra virgin olive oil
Steps
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.
Reviews
Kathy on 2023-07-06 (5 stars): Had this saved forever. Found coppa today at Trader Joe’s. Wow this is FABULOUS. Love love
Clair on 2021-08-12 (5 stars): This recipe was INSANE easy and full of flavor. I cannot wait to make it again.
Jen on 2021-08-02 (5 stars): Made this tonight and my husband and I loved it! First time making scallops and now we are hooked. Thank you!
