Sections

5.1.19

Seared Sea Scallops with Spring Peas, Leeks, and Prosciutto

Serves 4

  • 1 1/2 pounds fresh sea scallops
  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • 2/3 cup leeks, rinsed, cut in half, and thinly sliced
  • 1 cup fresh peas, blanched and cooled (if using frozen, rinse to thaw slightly)
  • 1 tablespoon fresh rosemary, chopped
  • 1/4 pound prosciutto, thinly sliced and cut into ribbons
  • 1/2 cup white wine
  • Salt and pepper, to taste

1. Remove side muscles from scallops if intact and lay scallops on a paper towel to dry, at least five minutes per side.

2. Heat a cast iron pan or heavy gauge sauté pan on high. Add olive oil and one tablespoon of butter until butter begins  to sizzle and brown toward the edges. Add half the scallops one at a time, being careful not to overcrowd the pan.

3. Cook scallops on one side for two minutes without stirring or moving them around the pan. Flip scallops and add half the prosciutto in between the scallops. After two minutes give the pan a shake to combine the scallops and prosciutto. Remove both from the pan and set aside. Repeat cooking process with the second batch of scallops.

4. After all scallops have been seared, reduce heat to medium-high. Add one tablespoon of butter and the leeks, stir, and cook about one minute. Stir in peas and rosemary and season lightly with salt and pepper. Add white wine and let it cook for a moment, allowing the sauce to reduce and thicken. Add the last tablespoon of butter and combine well. Plate scallops with prosciutto. Top with pea and leek  mixture.

This recipe was originally published with the article How Big is Your Scallop?

You must have Javascript enabled to use this form.