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Scallops with Two Peas and Prosciutto

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 30 min
  • $$$$
Gatheredtable
adapted from Blue Eggs & Yellow Tomatoes by Jeanne Kelley

Ingredients

  • 1 cup frozen peas
  • 1 cup sugar snap peas
  • 1 shallot, minced
  • 6 sprigs of fresh thyme
  • 12 garlic cloves, minced
  • 2 ounces prosciutto, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 1 1/4 pounds sea scallops
  • sea salt and freshly ground pepper, to taste

Directions

Prep: 1. Boil water for peas. 2. Peel and mince shallot, garlic cloves and thyme. 3. Thinly slice prosciutto. Make: 1. Cook both peas and sugar snap peas in boiling water for 1 minute. Transfer to a plate when done. 2. Meanwhile, heat 1 tablespoon of olive oil in skillet over medium heat. 3. Add shallot, thyme and garlic and cook for 2-3 minutes until transluscent. 4. Add wine and cook for 1 minute then transfer mixture to a bowl. 5. Heat remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. 6. Pat scallops dry then season scallops with salt and pepper. 7. Add scallops and prosciutto to skillet. 8. Cook for 2-3 minutes per side of scallop, or until browned on both sides. 9. Put the scallops on top of the cooked peas and leave the prosciutto in the skillet. 10. Add wine and shallot mixture to prosciutto in skillet and boil for 1 minute while stirring up browned bits. 11. Pour over scallops and peas and serve.

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