Ease of Preparation: Easy
Yield: 6 servings
Ingredients:
Prosciutto Crisp:
• 6 slices prosciutto
Pea Puree:
• ½ cup (120 ml) butter
• 1 small onion, diced
• ¼ cup (60 ml) whipping cream
• 2 cups (470 ml) English peas, shelled
• Salt
Seared Scallops and Peas:
• Vegetable oil, for searing
• 18 U10 sea scallops
• Salt and pepper
• 1 tablespoon (15 ml) butter
• 1 ½ cups (350 ml) peas
• ½ lemon, juice
Garnish:
• Pea tendrils, to garnish
• Crushed Wasabi Peas, to garnish
Method:
For the Prosciutto Crisp:
Preheat the oven to 375 F (190 C)
Lay the prosciutto slices out on a parchment paper-lined sheet pan. Cover with another sheet of parchment paper and weigh it down with another sheet pan.
Transfer the pans to the oven and bake until crisp, turning the pans once, roughly 15 minutes.
Uncover the crisps and allow to cool to room temperature before using.
For the Pea Puree:
In a small saucepan over medium heat, heat the butter until foaming. Add onion and sweat until translucent, 1-2 minutes.
Add the cream. Allow to reduce slightly, roughly 2-3 minutes.
Transfer the mixture to a blender. Add the peas. Season with salt and blend on high for about 1 minute.
Reserve at room temperature, with plastic wrap spread across the surface of the puree until ready to serve.
For the Seared Scallops:
In a heavy pan over medium-high heat, heat a drizzle of oil until shimmering.
Pat the scallops dry with paper towel. Season the scallops all over with salt and pepper.
Add the scallops to the hot pan. Depending on the size of your pan, you may need to cook the scallops in batches to avoid overcrowding.
Sear scallops for 1 minute, until nicely browned.
Flip the scallops and add the butter to the pan.
Baste the scallops in the foaming butter for 30 seconds to 1 minute.
Transfer the scallops to a paper towel-lined plate and keep warm.
Add the peas to the pan, season with salt and pepper and cook just until warmed through.
To Assemble:
Spoon a swoosh of Pea Puree on the top third of a black serving plate.
Squeeze lemon juice over the scallops.
Place three Seared Scallops along the swoosh of puree
Spoon peas around the scallops
Break the Prosciutto Crisps into shards and place them around the scallops and peas.
Garnish with Pea Tendrils and Crushed Wasabi Peas and serve immediately.
