Scallop Salad With Fennel and Prosciutto

Ingredients

1 lb dry, Gulf of Maine scallops
4 slices of prosciutto
5 tablespoons olive oil
1 cup white flour
Salt and pepper
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon fresh thyme
5 ounces of mixed salad greens
¾ cup thinly sliced fennel
1 blood orange, cut into ¼ inch slices, peel removed, and segments cut into individual triangles

Heat 1 tbsp olive oil in a 12 inch cast iron pan. Add the prosciutto and cook until crisp and lightly browned on the bottom.
Flip and brown the second side, then remove from the pan to a paper towel and pat excess oil dry.
Rinse the scallops with cold water and pat dry with a paper towel. Season the scallops with salt and pepper.
Put flour in a shallow bowl and roll scallops in the flour to lightly coat.
Add the remaining oil to the prosciutto renderings in the pan over medium heat.
Cook the scallops in the oil until golden brown on both sides and opaque in the center, about three minutes per side. Remove scallops from the pan and place on a paper towel.
Toss greens, fennel, and blood oranges in a salad bowl.
Add lemon juice, zest, and thyme to the skillet and deglaze the pan by bringing juice to a boil and scraping any bits from the bottom.
Remove from heat and pour the juice over the salad greens.
Arrange scallops atop the salad and crumble the prosciutto over all.