SEARED SCALLOPS WITH PEA PUREE AND CRISPY PROSCIUTTO

By dyannucci

PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins

Serves: 2

Ingredients

• 8 sea scallops
• 2 cups of frozen peas
• 3/4 cups of marscapone cheese
• 10 mint leaves
• 2 tablespoons butter
• 2 tablespoons oil
• 3 slices of prosciutto
• salt and pepper to taste

Preparation

Step 1

Preheat oven to 375 degrees.
Lay out the prosciutto on a baking sheet covered with parchment paper. Place in the oven for 10-15 minutes, until crispy.* Once the prosciutto is slightly cooked, break it apart into smaller pieces.
Remove the scallops from the fridge and pat the dry on both sides using paper towels. Allow them to sit out for 10 minutes to come down to room temperature.
While the prosciutto is crisping and the scallops are tempering, prepare the puree. Place the frozen peas into a small sauce pan and cover with water. Allow to cook over medium heat for 3-5 minutes until the peas are warmed through. Drain drain the peas and place in a food processor with the mint, marscapone and a very small pinch of salt. Pulse the mixture for about 1 minute until it is smooth, but still has a bit of texture.
Salt and pepper both sides of the scallops generously. Heat a large pan over high heat and add the oil and butter. When the pan is very hot and the oil mixture is bubbling add the scallops to the pan and allow to cook, without moving them, for 1½ minutes on each side.
Serve the scallops over the pea puree and topped with the prosciutto.
NOTES
*If you don't want to start your oven just for this part you can crisp the prosciutto over medium-high heat in a large frying pan. Just cook it for about 5 minutes on each side in a dry pan.