Scallop, Prosciutto, and Mâche Salad

Ingredients

• 3 tablespoons canola oil 
• 1.5 cups peas fresh green frozen thawed
• 0.8 tsp kosher salt divided
• 2 tablespoons lemon zest 
• 3.5 oz lambs lettuce loosely packed
• 3 tablespoons meyer lemon juice 
• 1 tablespoon olive oil extra-virgin
• 2 ounces pancetta 
• 16 large dry-packed sea scallops*; pull off the tough slender muscle from the side of each 

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Pat scallops dry.
2. Heat a large frying pan (not nonstick) over high heat until a drop of water sizzles when flicked onto it.
3. Add grapeseed oil, then scallops; season with 1/4 tsp. salt. Saut scallops without moving them until browned and easily turned, 3 minutes. Turn and brown other side, 2 minutes.
4. Transfer to a plate.
5. Whisk lemon zest and juice with olive oil and 1/2 tsp. salt.
6. Cook peas in a saucepan of salted boiling water until just tender, 2 minutes for fresh, 30 seconds for frozen; drain and rinse with cold water.
7. Toss mche, peas, and prosciutto with 2 tbsp. dressing. Arrange on a platter with scallops.
8. Drizzle with dressing to taste and serve immediately.
9. *Dry-packed sea scallops smell fresh and are slightly sticky with no liquid oozing from them; find them at good seafood shops.