Seared Scallop Salad with Prosciutto Crisps

Be sure to dry the scallops to ensure even roasting. In addition, if you have serrano ham, it will be a delicious substitute for prosciutto.
Combine 1 tablespoon of oil, apple cider vinegar, chopped shallots, and Dijon mustard in a large bowl, stirring with a whisk. Add the salad greens, halved cherry tomatoes, and cucumber to the bowl; toss gently to coat.Preheat a large nonstick skillet over medium-high heat. Add the chopped prosciutto to the pan; cook for 3 minutes or until the prosciutto is crisp; coarsely chop. Dry the scallops with paper towels; sprinkle with freshly ground black pepper and kosher salt. Add the remaining 2 teaspoons of olive oil to the pan; stir to coat the pan. Add the scallops to the skillet; cook for 3 minutes on each side or until desired browning. Arrange 4 scallops and 2/3 cup salad mixture on each of 4 plates; sprinkle with prosciutto.