Cook the Book: Scallops with Pea Purée and Ham

Name: Cook the Book: Scallops with Pea Purée and Ham
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 591 milliliters fresh or frozen baby peas; 4 servings A little extra-virgin olive or canola oil, to serve; 1 small garlic clove, finely chopped; 1 leave from 1 large bunch of mint, chopped; 1 Tbsp canola or olive oil; 1 Tbsp sunflower or peanut oil; 12 diver scallops, cleaned; 4 servings Sea salt and freshly ground black pepper; 4 larges paper-thin slices serrano ham or prosciutto (or 8 thin cooked bacon slices); 3 Tbsps unsalted butter

This recipe makes 4 servings with 369 calories, 11g of protein, and 30g of fat each. If $1.52 per serving falls in your budget, Cook the Book: Scallops with Pe From preparation to the plate, this recipe takes around 40 minutes. If you have baby peas, diver scallops, olive oil, and a few other ingredients on hand, you can make it.

Instructions

First, make the pea purée: Cook the peas in boiling salted water until tender, then drain, reserving the cooking water, and empty the peas into a blender or food processor.

Ingredients you will need

Water

Peas

Equipment you will use

Food Processor

Blender

Put the oil and garlic in a small pan and allow to sizzle gently for barely a minute until the garlic just begins to color. Quickly pour it into the blender with the peas.

Ingredients you will need

Garlic

Peas

Cooking Oil

Equipment you will use

Blender

Frying Pan

Add the butter, mint, and a pinch each of salt and pepper. Blend to a purée, adding a little of the cooking liquid if necessary to give a consistency similar to that of coarse hummus. Taste and adjust the seasoning; keep warm.

Ingredients you will need

Salt And Pepper

Seasoning

Butter

Hummus

Mint

To cook the scallops, put a large, nonstick frying pan over medium-high heat and add the oil. Tear the ham into large shreds and add to the pan, turning the pieces over in the oil as soon as they start to crisp —this should take less than a minute.

Ingredients you will need

Scallops

Ham

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a warm plate. Season the scallops, add them to the pan, and cook for about a minute, until golden brown underneath. Turn them over and cook for a minute on the other side.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Immediately transfer the scallops to 4 warm plates, adding a few scraps of ham to each one. Put a good dollop of pea purée next to the scallops, drizzle with a little extra-virgin oil plus the juices from the scallop pan, and grind over some pepper.

Ingredients you will need

Scallops

Pepper

Ham

Cooking Oil

Equipment you will use

Frying Pan

Serve right away.

Equipment

Food Processor

Blender

Frying Pan

Ingredients

Servings:

591milliliters

fresh or frozen baby peas 4servings

A little extra-virgin olive or canola oil, to serve 1small

garlic clove, finely chopped 1leave

from 1 large bunch of mint, chopped 1Tbsp

canola or olive oil 1Tbsp

sunflower or peanut oil 12

diver scallops, cleaned 4servings

Sea salt and freshly ground black pepper 4larges

paper-thin slices serrano ham or prosciutto (or 8 thin cooked bacon slices)3Tbsps

unsalted butter

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.