Hy-Vee Recipes and Ideas

Directions

1. Step1

   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. Step2

   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. Step3

   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. Step4

   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. Step5

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