A celebration of local, fresh ingredients shared with family and friends
Scallops with Crispy Prosciutto, Peas, Pickled Strawberries, and Mustard
Welp, it’s Monday. Ugh. Thank goodness I have a fabulous ocean-side vacay to look forward to in 2 weeks (!) . I know that wont help your Monday blues but it’s seriously the only thing that got me out of bed this morning. Hopefully you can find your vacation-type energy to get you through Monday as well. Maybe this Scallops with Crispy Prosciutto, Pea Puree, Pickled Strawberries, and Mustard recipe will help.
I dont know about you but I had a great weekend! Not only was it Pride but my cousin (who’s getting married in Florida thus the excitement for the upcoming vacation) had her bachelorette weekend. Needless to say, the weekend was full of sun, rainbows, the most enthusiastic and jovial crowds, a little too much drinking, but lots and lots of good time with friends and family. Oh and there was ax throwing. I know! Who knew that was a thing a bunch of women could do for a bachelorette?! My cousin’s a pretty rad chick so it makes total sense. But I digress.
Lots of sun, lots of crowds, and lots of food and drink meant that last night’s dinner needed to be full of light flavors, but also be super easy to make… because Mama was tired. Mama cant party like she used to. But that’s what the Scallops with Crispy Prosciutto, Pea Puree, Pickled Strawberries, and Mustard was for. The salty and crunchy prosciutto played off the sweet scallops, the creamy pea puree, and slightly tart pickled strawberries so well. And the mustard jus was the perfect punch of acidity and spiciness the dish needed to come together. I’m telling you, this dish is a must have a happy, fulfilling, and maybe a little exhausting weekend.
Whenever I want to sear the perfect protein, I always use a stainless steel skillet. Despite what you think, a properly seared piece of fish or beef will slide right out of a steel pan. Plus the browning is exponentially darker and crispier. If you dont have, definitely get one!
Scallops with Crispy Prosciutto, Pea Puree, Pickled Strawberries, and Mustard Jus
The Scallops with Crispy Prosciutto, Pea Puree, Pickled Strawberries, and Mustard is salty, crunchy, sweet, slightly tart, and spicy. AKA: the perfect dish.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place the prosciutto on baking sheet in a single layer. Bake prosciutto in oven for 15-20 minutes. The prosciutto may not be crispy when it comes out of the oven but it will crisp up when it cools. Set aside until ready to serve.
Place all of the ingredients in a small bowl and whisk vigorously until the sauce comes together. Season with salt to taste.
Place the fresh peas and chicken stock in a small saucepan over medium heat. When the mixture begins to boil, turn off the heat and puree in a blender until smooth. Place back in saucepan until ready to serve.
When ready to serve, reheat puree and stir in butter until fully melted. Season with salt and pepper.
Place the water, vinegar, salt, and sugar in a small saucepan and bring to a boil. Place the strawberries in a glass or non reactive container. Pour the boiling vinegar liquid over the strawberries. Place in the fridge until cool. Slice in small wedges for serving.
Scallops and Plating
2 hours before serving, place cleaned scallops on a plate in the refrigerator (uncovered). The air from the cooling system will slightly dry the exterior which will make for a more defined crust on the scallop.
30 minutes before serving, pull scallops out and leave on the counter to come up to room temperature. Season with salt.
In a large stainless steel skillet over high heat, add olive oil. Add scallops and sear for 3-4 minutes (dont disturb until crust begins to form or the top with tear). Turn scallops over and sear for additional 1-2 minutes.
To plate, spread pea puree on bottom of plate. Top puree with scallops, pickled strawberry wedges, crispy prosciutto shards, picked thyme leaves, and drizzle with mustard jus.