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.
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.
Servings and Ingredients
|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
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.
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.
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.
To serve, spoon pea mixture to serving bowls. Top with scallops and prosciutto bits. Garnish with chives, if desired.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 70mg
- Sodium: 1210mg
- Total Carbohydrates: 20g
- Protein: 24g