Seared Scallops with Peas pure and crispy prosciutto

Seared Scallops with Peas pure and crispy prosciutto



DifficultyMedium - Easy
Preparation & Cooking Time: 40 minutes
Serves 2

  • 8 Fresh King Scallops
  • 200g of Peas
  • 3 Slices of Prosciutto di Parma, rolled
  • 1/4 Teaspoon of mustard
  • 2 Teaspoon of butter
  • 1 Tablespoon of olive oil
  • Juice of 1/2 lemon
  • 4 Sage leaves
  • Salt and Black Pepper


Bring to boil a medium pan of salted water, then add the peas and cook for 5-8 minutes then drain and set aside to cool down.

 Heat up a skillet with a tablespoon of olive oil then add the prosciutto and cook on a medium eat until crispy.

Let the prosciutto cool and blend into a cream the peas, mustard, lemon and a little salt and pepper. Add the lemon gradually as we don't want to make the pure too acidic. 

Clean the skillet used for the prosciutto with a dry paper towel, then add 1 tablespoon of butter and heat it on medium-high heat. When the butter begins to bubble add the scallops and dear them for 2 minutes on each side. Add the sage and the other tablespoon of butter and once the butter is melted, bast the scallops for 2 more.minutrs, turning them.

Rest the scallops for 2 minutes while chopping the prosciutto into course crumbs. 

 Plate a tablespoon of peas pure, 1 tablespoon of prosciutto crumbs and 4 scallops. Optional you can add 1 or 2 toasted crostini.

The ways of chicken

The ways of chicken