In a medium bowl, add the grapefruit supremes, arugula and red onion, tossing well until combined.
2.
In a separate bowl, use a whisk to combine the reserved grapefruit juice, mustard and honey. While whisking, slowly add the oil in a steady stream to create an emulsion. Taste and season with salt and pepper.
3.
Pat the scallops dry with paper towel and season with salt and pepper. Allow the scallops to stand until they are at room temperature before cooking.
4.
In a large skillet over medium-high heat, add the olive oil and when shimmering, add the prosciutto. Cook until crispy, about 4 minutes. Using tongs, transfer to a paper-towel lined plate, reserving the skillet.
5.
Return the skillet to the stove over medium-heat and carefully add the scallops.
6.
Cook until lightly browned, springy to the touch and soft in the center, about 2 to 3 minutes. Using tongs, turn the scallops and continue cooking until the center is slightly opaque, about 2 to 3 minutes more.
7.
To serve: Add the vinaigrette to the salad mixture, tossing until the leaves are lightly coated in the dressing. Divide the scallops between 4 salad plates, arrange the salad on the top and sprinkle with crispy prosciutto. Serve immediately.
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