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Perfect Seared Sea Scallops Recipe with Crispy Prosciutto and Pea Purée

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A quick and elegant dish featuring perfectly seared sea scallops paired with crispy prosciutto and a vibrant, fresh pea purée. This recipe balances simplicity with sophistication, perfect for impressing guests or a special weeknight meal.

Ingredients

Scale
  • 12 large dry-packed sea scallops (about 1 pound / 450g), patted dry
  • 6 thin slices prosciutto, cut in half lengthwise
  • 1 ½ cups fresh or frozen peas (225g), thawed if frozen
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 6–8 fresh mint leaves, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper, to taste
  • ¼ cup water or vegetable broth (60ml)

Instructions

  1. Rinse the scallops under cold water and pat them completely dry with paper towels. Remove the side muscle if attached. Season both sides lightly with salt and pepper.
  2. Heat a large skillet over medium heat. Lay the prosciutto slices flat in the dry pan and cook for 2-3 minutes per side until crisp but not burnt. Remove and drain on paper towels. Keep the pan for scallops.
  3. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add chopped shallot and sauté until translucent, about 2 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add peas and broth or water, cover, and cook until peas are tender, about 5 minutes.
  5. Transfer peas, shallots, and garlic to a food processor. Add mint leaves, lemon juice, salt, and pepper. Blend until smooth and creamy. Add a splash of water or broth if too thick. Set aside and keep warm.
  6. Increase heat to medium-high. Add 1 tablespoon olive oil and 2 tablespoons butter to the skillet. Once butter foams and oil shimmers, place scallops spaced apart in the pan. Cook undisturbed for 2-3 minutes until golden crust forms.
  7. Flip scallops carefully and cook the other side for 1-2 minutes until opaque but tender inside. Remove from heat.
  8. Spoon a generous dollop of pea purée onto each plate. Top with 3 scallops and a piece of crispy prosciutto. Garnish with a mint leaf or lemon zest if desired. Serve immediately.

Notes

Pat scallops dry thoroughly to ensure a good sear. Use a hot pan and avoid overcrowding to prevent steaming. Cook prosciutto in a dry pan over medium heat to crisp without burning. For ultra-smooth pea purée, strain through a fine sieve. Pea purée can be reheated with a splash of broth if thickened. Scallops are best served immediately for optimal texture.

Nutrition

Keywords: seared scallops, prosciutto, pea purée, seafood recipe, quick dinner, elegant meal, easy scallops, gluten-free, dairy-free option

Find it online: https://cooksyla.com/perfect-seared-sea-scallops-recipe-with-crispy-prosciutto-and-pea-pur-e-e-easy-step-by-step-guide/