Warm Scallop Salad with Prosciutto Chips

This recipe comes from the May 2004 issue of Bon Appetit, via epicurious (my favorite recipe site). It is totally amazing. This is the version I made, which makes a single serving of a meal-sized salad. Besides tasting wonderful, this is very quick and very easy.

Ingredients:

• 2 paper-thin slices prosciutto
• 2 tbsp. olive oil, divided
• mixed baby greens
• approx. 8 fresh basil leaves, thinly sliced (don't use dried, these must be fresh)
• 1/4 lb. bay scallops
• all-purpose flour
• 1 tbsp. fresh lemon juice
• 1/2 tsp. grated lemon peel
• salt and pepper to taste

Directions:
Pour 1 tbsp. of olive oil into a nonstick skillet. Add prosciutto and cook until bottom is slightly browned, about 3 minutes. Turn prosciutto over and cook until bottom is browned, flattening with spatula, about 1 minute longer. Using tongs, transfer prosciutto to paper towels to crisp. Reserve skillet.
Sprinkle scallops with salt and pepper; dust lightly with flour. Heat remaining oil in reserved skillet over medium-high heat. Add scallops and cook until lightly browned and just opaque in center, about 3-4 minutes. Transfer to plate, reserving cooking oil in skillet. Add lemon juice and lemon peel to drippings in skillet. Bring to boil, scraping up any browned bits.
Place salad greens and basil in serving bowl. Pour pan juices evenly over greens; top with scallops. Garnish with prosciutto chips and serve.