Seared Scallops with Peas and Prosciutto


Main Dish
Seared Scallops with Peas and Prosciutto

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    Enjoy fine dining at home without spending restaurant prices. Sweet, buttery golden scallops sit atop a Parmesan-pea mash in this delicious and colorful dish.

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    Servings and Ingredients

    Serves 4
    4 slice(s) Culinary Tours prosciutto, chopped
    1 lbs. Fish Market fresh sea scallops (12 to 16 ct.)
    1 (16-oz.) pkg. Hy-Vee Select frozen petite green peas, thawed
    ¼ c. grated Reggiano Parmigiano cheese
    4 tbsp. Hy-Vee unsalted butter, divided
    2 tbsp. fresh lemon juice
    6 fresh mint leaves
    2 tbsp. chopped Italian parsley
    1 tsp. kosher salt, divided
    1 tsp. coarsely ground Hy-Vee black pepper
    1 tbsp. Gustare Vita olive oil
    Fresh chives, for garnish

    Things To Grab

    • Small skillet
    • Paper towels
    • Small saucepan
    • Immersion blender
    • Large skillet


    1. Preheat a small skillet over medium-high heat. Add prosciutto; cook for 5 minutes or until crisp, stirring occasionally. Drain on a paper towels. Crumble and set aside.

    2. Remove and discard the foot or side muscle from each of the scallops, if necessary. Pat scallops dry with paper towels. Season with 1/2 tsp. salt; set aside.

    3. Place peas, cheese, 2 Tbsp. butter and lemon juice in a small saucepan. Cook over medium-low heat for 4 to 5 minutes or until the butter is melted and peas are heated through. Add the mint and parsley. Cook for 1 to 2 minutes more or until fragrant. Blend pea mixture with an immersion blender until mixture is nearly smooth with coarsely chopped peas remaining. Season with remaining 1/2 tsp. salt and black pepper; keep warm.

    4. Heat oil in a large skillet over high heat until shimmering. Add scallops; cook for 2 to 3 minutes or until a lightly brown crust forms. Turn scallops; add the remaining 2 Tbsp. butter. Cook for 1 to 2 minutes or until scallops reach 125 to 130 degrees, basting occasionally with the browned butter. Temperature of scallops will increase 5 to 10 degrees after removing from heat.

    5. To serve, spoon pea mixture to serving bowls. Top with scallops and prosciutto bits. Garnish with chives, if desired.

    Nutrition facts


    350 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 70mg
    • Sodium: 1210mg
    • Total Carbohydrates: 20g
    • Protein: 24g

    Daily Values

    Iron 10%
    Calcium 4%
    Vitamin D 0%
    Potassium 6%