Seared Scallops with Peas pure and crispy prosciutto
Difficulty: Medium - Easy
Preparation & Cooking Time: 40 minutes
- 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.