Seared scallops with Meyer lemon relish and prosciutto
Serves 10
| 2 | large shallots, finely chopped |
| 1 | tablespoon sherry vinegar, and more to taste |
| 1 | tablespoon Meyer lemon juice |
| Kosher salt and black pepper, to taste | |
| 2 | Meyer lemons |
| 1/2 | cup olive oil, and more to taste |
| 2 | tablespoons chopped flat-leaf parsley |
| 1 | tablespoon chopped chives |
| 1 | package (about 8 ounces) mixed baby greens |
| 30 | U15 scallops (3 per person, or 4 if scallops are smaller) |
| 10 | slices prosciutto |
2. Cut each lemon into 8 wedges. Remove the seeds and central core from each piece, then cut each wedge in half lengthwise. Slice the wedges crosswise into thin slivers. You should have about 1 cup.
3. Add the lemons to the shallot mixture with a little more salt. Stir in the 1/2 cup olive oil, parsley, chives, and pepper. Taste and add more herbs, salt, and pepper if necessary.
4. Wash and dry greens, then toss with a drizzle of vinegar and oil, plus a sprinkle of salt and pepper.
5. Dry scallops thoroughly and sprinkle with salt and pepper.
6. Heat a large skillet over high heat. Add olive oil to coat the bottom generously. When the oil shimmers, add the scallops in a single layer, leaving plenty of space between each scallop. Let them sear for 1 to 2 minutes or until they are nicely browned. Turn the scallops, sprinkle with more salt and pepper, and sear for an additional 1 to 2 minutes.
7. On each plate, place a small handful of greens and 3 scallops. Top scallops with Meyer lemon relish. Drape a piece of prosciutto around each serving of scallops. Adapted from “Chez Panisse Cafe Cookbook’’ 
