Seared Scallops with Meyer Lemon Salsa

Instructions

1. Preheat oven to 400ºF. Preheat a dry, clean, cast-iron skillet over medium-high heat.
2. For salsa: Cut lemon into 8 wedges, the long way. Remove extra pith, seeds or excess membrane. Slice wedges into small, very thin slivers.
3. In a small glass bowl combine lemon, shallots, champagne vinegar, salt and pepper. Set aside to rest for a few minutes. Just before serving, add parsley and chives. Adjust salt and pepper to taste.
4. Under cool running water, gently clean scallops. Pat dry with a paper towels then lightly season with salt and freshly ground pepper. Set aside.
5. Heat a skillet over medium-high heat. Add prosciutto to pan for a few seconds, just long enough to crisp the edges. Remove to a plate and cover loosely to keep warm.
6. Add greens to bowl with vinegar in it and toss lightly to coat.
7. Add olive oil to the same hot skillet to lightly coat the bottom of the pan. Gently place scallops in pan and sear for 3 minutes. Turn over and immediately place skillet in pre-heated oven side for 2 to 3 minutes, depending on thickness of scallops.
8. Remove scallops from oven. They should feel firm to the touch, but still juicy and tender. To serve, garnish with Meyer lemon salsa, crispy prosciutto and microgreens if desired.