Here is a vibrant, summer-ready salad that balances sweet berries, crunchy greens, and savory seafood—Strawberry Salad with Crispy Coppa and Seared Scallops. Bright strawberries and peppery arugula meet salty, crisped coppa and tender, buttery scallops for a dish that feels both light and luxurious. It’s simple to prepare, impressive to serve, and perfect for warm evenings or a special lunch.
This recipe was developed as part of a summer series highlighting easy, fresh meals. The base is straightforward—a handful of baby arugula, sliced strawberries, thin red onion, and fresh basil—dressed with a simple balsamic vinaigrette. What elevates the salad are the finishing touches: thin-sliced jalapeño for a hint of heat, crisped coppa for crunchy, salty contrast, and seared sea scallops for a succulent protein element. If you can’t find coppa, prosciutto or a thin salami work well as substitutes and will crisp delightfully in the oven.
Strawberry Salad with Crispy Coppa and Seared Scallops
Servings: 2 people
Ingredients
For the Salad:
- 8 thin slices of coppa (or substitute prosciutto or thin salami)
- 3 cups baby arugula, packed
- 1 cup hulled and sliced strawberries
- ½ cup red onion, halved and very thinly sliced (about ¼ large onion)
- ½ jalapeño, seeds removed and thinly sliced (optional, for heat)
- ¼ cup thinly sliced basil leaves
For the Dressing:
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 1 tbsp fresh lemon juice
- ½ tsp Dijon mustard
For the Scallops:
- 1 lb sea scallops
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C). Arrange the coppa slices on a large baking sheet in a single layer with space between each slice so they don’t touch. Bake until the coppa is just crisp, about 6 minutes. Remove and let cool; it will crisp further as it cools.
- While the coppa is baking, prepare the salad. In a large bowl, combine the arugula, sliced strawberries, thinly sliced red onion, jalapeño (if using), and basil. Toss gently to mix.
- In a small bowl, whisk together the olive oil, minced garlic, balsamic vinegar, lemon juice, and Dijon mustard until the dressing is emulsified and smooth. Taste and adjust seasoning if needed.
- Pat the scallops very dry with paper towels. Season both sides generously with kosher salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it is shimmering and just starting to smoke.
- Carefully place the scallops in the hot skillet, leaving space between them. Do not move them while they sear. Cook until the bottoms develop a golden crust, about 2–3 minutes. Flip and sear the other side for another 2–3 minutes, until opaque throughout and nicely browned. Remove scallops to a plate and set aside.
- Drizzle the dressing over the salad and toss to coat evenly. Divide the salad between two plates, top with the seared scallops, then roughly chop the crisp coppa and sprinkle it over the salad for texture and flavor.
Notes & Tips
Coppa (also called capocollo) is an Italian dry-cured pork cold cut made from the neck and shoulder. If it’s not available, prosciutto is a great substitute and will crisp similarly in the oven. For milder heat, omit the jalapeño or use just a few thin slices. Make sure scallops are very dry before searing—moisture prevents a good crust. Use a hot pan and avoid overcrowding the skillet so each scallop sears properly.
Variations
- Swap arugula for baby spinach or mixed greens for a different base.
- Replace scallops with grilled shrimp or pan-seared chicken for an alternate protein.
- Add toasted nuts such as almonds or pistachios for extra crunch and richness.
Nutrition information is an approximation and will vary depending on specific ingredients and portion sizes.
Additional Info
Author: Alex Snodgrass
Servings: 2 people
Serve this salad immediately after assembling so the coppa stays crisp and the scallops remain warm. It pairs beautifully with a chilled glass of white wine or a light sparkling beverage for a refreshing summer meal.