Name: Warm Scallop Salad with Prosciutto Chips
Yield: Makes 4 first-course servings
Ingredients: 4 paper-thin slices prosciutto; 6 tablespoons olive oil, divided; 1 5-ounce package mixed babygreens; 1/2 cup (packed) fresh basil leaves, thinly sliced; 12 sea scallops; All purpose flour; 2 tablespoons fresh lemon juice; 1 teaspoon grated lemon peel

George Kelso of Edinburgh, Scotland, writes: "Although I grew up in Scotland and spent my early years as a chef here, I didn't start specializing in Scottish food until much later in my career. After working in London and at various restaurants in England, I returned to Scotland in 1988 to become chef at Ardsheal House in Argyll, where I started cooking exclusively with Scottish ingredients. We grew our own fruits, vegetables, and herbs, and even raised our own hens and ducks. That experience inspired the kind of cooking I do today at Haldanes, where I'm chef and owner. I keep the food preparation simple and use the freshest produce. That's why I use local suppliers as much as possible."

Slices of prosciutto are fried until crisp for a delicious garnish.

Recipe notes

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