Scallops and Pea Purée

These seared scallops and pea purée are a vibrant and delicious way to welcome spring. Top it all off with some crispy prosciutto and fresh mint.



  • 1 oz prosciutto slices
  • 6 tbsps (84 g) unsalted butter, divided
  • 1 large shallot, sliced thin
  • 2 garlic cloves, minced
  • 3/4 lb frozen peas (about 2 packed cups)
  • 3/4 cup vegetable or chicken stock
  • zest from half a lemon
  • 6 leaves mint, plus extra for garnish
  • kosher salt & black pepper, to taste
  • 1 lb scallops
  • flaky salt, optional


  1. Preheat the oven to 400ºF and line a large baking sheet with parchment paper.
  2. Layer the prosciutto slices on the baking sheet. Transfer to the oven and bake for ten to 12 minutes, until the prosciutto is crispy.
  3. Remove the prosciutto and set aside to cool slightly. Chop into small bite sized pieces and set aside.
  4. Heat a large skillet over medium heat and melt 4 tbsps of the butter. Once the butter has melted, add the shallot and cook for one to two minutes, until softened, stirring occasionally. Add the garlic and cook for one minute more, just until fragrant.
  5. Pour in the frozen peas and chicken stock and bring to a simmer. Lower the heat to medium-low and cover with a lid. Simmer for two minutes.
  6. Remove the lid and transfer the peas to a food processor along with the lemon zest and mint. Process on high until smooth, about one to two minutes, stopping to scrape down the sides as needed.
  7. Season the pea purée with salt and pepper. If you want a very smooth purée, you can press the pea mixture through a sieve.
  8. Place the scallops on a paper towel lined plate and pat very dry. Right before cooking, season both sides with salt and pepper.
  9. Wipe out the skillet used for the peas and heat over medium. Add a splash of extra virgin olive oil (or avocado oil). Once the skillet is very hot, it's time to cook the scallops.
  10. Add the scallops to the skillet and cook until nicely browned on one side, about two to three minutes (depending on size). Flip and cook for about 45 seconds longer. Melt the remaining butter in the skillet and turn the heat down to low. Spoon the butter on the scallops, basting until nice and foamy.
  11. Remove the scallops and set aside.
  12. Dollop the pea purée onto a plate and top with the scallops. Sprinkle the prosciutto over top and garnish with a few extra small mint leaves. Season with flaky salt and drizzle with any leftover butter from cooking the scallops. Enjoy!