Scallops, Prosciutto & Minted Pea Puree

Posted on Posted in British, Main Courses

Bacon and Scallops

I praise the day I discovered scallops. I can eat them with absolutely everything and absolutely every day. Let me introduce you to a very simple recipe with  added the prosciutto for a little more flavour. This dish feels like a warm spring day – colours and flavours made for a light and delicious dinner. The best part is the whole thing can be made in about 20 minutes. Serves 2-3.

Ingredients:

  • 2 1/4 C. frozen peas
  • 2 T. grated Parmesan
  • 2 T. fresh mint leaves, divided
  • 1 T. butter
  • 1 garlic clove, minced
  • 1 T. olive oil
  • 3 thin slices of prosciutto, chopped
  • 6-8 large sea scallops
  • 6-8 jumbo shrimp, peeled, tails left on
  • Salt and pepper

Method:

Boil the peas in salted water for about three minutes. Transfer them with a strainer the food processor, reserving about 1/2 C. of the cooking liquid. Add the cheese, 1 T. of the mint, butter, and garlic to the peas and process until smooth and light, adding a little cooking liquid if needed to thin it. Set aside covered while you cook the shellfish.

Pea puree

In a skillet, heat the olive oil on medium and add the prosciutto.   Cook until the prosciutto is crispy.  Remove it from the pan to a plate.  Season the shrimp and scallops with salt and pepper.  Cook in the same skillet for about two minutes per side.  The shrimp and scallops take pretty much the same amount of time to cook.  You want them to have a little golden brown color on the outside and opaque on the inside.

Scallops and bacon

To plate the dish, spoon some of the warm pea puree onto the plate (you can rewarm it in the microwave if you need to).  Place two or three shrimp and two or three scallops on top.  Sprinkle with prosciutto and the rest of the fresh mint.

Enjoy with a glass  of  Sauvignon Blanc

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