Seared Scallops with Peas and Prosciutto by Chef Andrew Zimmern

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat and calories, while ham is more affordable.

scallops

🥗Healthier: shrimp

💰Cheaper: cod

Shrimp is a lean protein alternative, while cod is a more economical choice.

Cut prosciutto into pieces and add to the pan to crisp up.

Heat peas in a pan with a little bit of butter and lemon juice.

Add parmesan and a few leaves of mint to the peas.

Use a wet paper towel to help snip chives easily.

Tear parsley and set aside.

Puree the pea mixture using an immersion blender and keep warm on the stovetop.

Remove the secondary muscle from the scallops and season with salt.

Heat a small amount of oil in a pan and place scallops salt side down.

Stir scallops gently to prevent sticking and cook until a nice brown color forms.

Brown butter baste the scallops for a couple of minutes to cook evenly.

Divide the pea mixture onto plates and place three scallops on top of each.

Garnish with crumbled prosciutto and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens