This was light, quick and super easy. I wrapped some sea scallops Mike brought home from the Greenmarket with thin strips of prosciutto and seared them for a couple of minutes a side in a nonstick pan with a tiny bit of olive oil. I removed the scallops and poured my basic lemon vinaigrette into the pan to deglaze it and warm it up a bit, then poured it over a salad of red oak lettuce, pea shoots, chopped tarragon, fresh peas and haricots verts. The salad was tossed and plated, and I placed the scallops on top. Delicious.