• 1/3 cup unseasoned dried breadcrumbs*
• 3 tablespoons finely grated Parmigiano-Reggiano cheese
• 1 tablespoon chopped fresh parsley and/or basil
• Freshly ground black or white pepper
• 1 or 2 pinches freshly ground black pepper
• 12 large sea scallops (about 12 ounces)
• 6 thin slices prosciutto di Parma (about 3 ounces)
• Extra-virgin olive oil
• 1 tablespoon good-quality balsamic vinegar or condimento
• Sea salt
• 5 cups mixed baby greens
• 2 or 3 sundried tomatoes (preserved in oil), sliced in thin strips (optional)

1. In a small bowl, combine the breadcrumbs, cheese, parsley and a pinch or two of pepper. Rinse the sea scallops and blot dry with a paper towel. Coat the scallops with the seasoned breadcrumbs. Wrap each scallop with a strip of prosciutto, gently tearing the ham to form pieces of the needed size (the scallops can be partly or entirely covered, as you wish).

2. In a large bowl, whisk 4 teaspoons olive oil, the balsamic vinegar, and salt and pepper to taste. Add the baby greens and toss well. Using tongs, divide the greens among four plates. Scatter with the sundried tomatoes, if using.

3. In a large skillet, heat about 2 teaspoons oil over medium heat. Sauté the scallops, well spaced, until the prosciutto is lightly browned on at least two sides, about 2 minutes (if cooking in batches, add a little more oil as needed). Arrange the scallops in the center of the greens.

* Use prepared breadcrumbs or, better yet, make fresh breadcrumbs in a blender or food processor, and dry them in a slow oven.