Pan Fried Scallops with Pea Puree

Serves: 2
Easy
Time: 25 minutes

INGREDIENTS:
2 slices prosciutto
12 fresh scallops, in half shell 
1 cup frozen peas
¼ cup thickened cream
1 tablespoon olive oil
Micro herbs, to serve, optional

METHOD:

1. Preheat an oven grill to a medium-high heat. Place the prosciutto slices flat on a baking tray, ensuring they don’t overlap, and grill for 3 minutes on each side or until crisp. Cool, then break into shards. Set aside.

2. Remove the scallops from their shells. Wash the shells and pat dry with paper towel (put these to the side—you'll want to save them for serving). Cook the peas in a small saucepan of boiling salted water for 3 minutes. Strain the peas and put into a blender with the cream. Blend to a smooth puree. 

3. Heat a chargrill pan over a high heat. Using a pastry brush, paint both sides of the scallops with the olive oil. Place the scallops onto the hot chargrill and cook for 60-90 seconds on each side or until golden char marks appear.

4. Place a spoonful of the pea puree into each cleaned shell and top with a seared scallop. Garnish with a shard of prosciutto and micro herbs, if using.

Scallops are a beautiful crustacean but just be careful to not overcook them.