Ingredients:
The peas:
2 cups frozen peas
1 tablespoon butter
1 tablespoon chopped fresh mint
1 tablespoon crème fraiche
Kosher salt and freshly ground pepper
The scallops:
Olive oil
4 ounces prosciutto, cut into 16 one inch strips
8 scallops
2 teaspoons lemon zest
1 teaspoon dried red chili flakes (optional)
Method:
Cook the peas in boiling water for 5 minutes. Drain and put in a food processor. Add the butter, mint and crème fraiche. Purée. Keep warm until ready to serve.
Wrap each scallop with a thin slice of prosciutto. Secure with a toothpick.
Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan and cook for about 2 minutes on each side until well browned. Season each side with salt and pepper as it is cooking. When nearly done, throw in the zest and chili flakes. Serve immediately over the puréed peas. Serves 2-3.
By Moveable Feasts.
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You can see the recipe here: moveablefeastscookbook.blogspot.com
