SCALLOPS WITH CRISPY PROSCIUTTO AND PEA RISOTTO

I love a recipe that’s pretty simple, but looks elevated on the plate. Of course, being totally delicious helps too.

Time: 30 min prep, 40 min cook | Difficulty: 2/5 | Servings: 4

The Risotto

1. Blanch Your Peas

Simply put, you’re going to flash cook them in boiling water for about 2-3 minutes. Once cooked and a bright green color, transfer a bowl with ice water for 5 minutes. Puree half of the peas in a food processor, you can add a little bit of stock if you need to, and set the other half of the peas aside.

2. Heat Your Stock

In a 2-quart saucepan, add the chicken stock and heat on medium until it comes to a simmer, then quickly reduce to low heat to keep it warm.

3. Strip, Dice, Mince

Strip the thyme leaves off the stem. Finely dice your onion. Mince your garlic.

4. Melt the Butter with Olive Oil

In a large skillet, set over medium heat, add 2 tbsps butter and 2 tbsps olive oil, and heat until shiny and shimmering.

5. Onions, Garlic, Thyme, and Rice

Add your onions into the skillet and cook for about 5 minutes or until softened. Then add the minced garlic, thyme, and arborio rice. Cook, stirring often, for another 5 or so minutes until the grains are translucent on the edges with the centers remaining white (it will look like each grain has a white dot in the center).

6. Wine

Add the white wine to the skillet, stirring often, until fully absorbed by the grains.

7. Ladle

Ladle in about ½ a cup of warm stock into the skillet and stir often until the liquid has absorbed into the rice and the bottom of the pan looks dry. Continue this process until all the stock has been incorporated. It should take about 30 minutes or so in total. The rice should be shiny and al dente.

7. Finish

Reduce the heat to low and stir in the remaining tbsp of butter, pureed peas, remaining whole peas, parmesan, and season with salt and pepper to taste. Remove from heat and start working on your scallops.

The Scallops

1. Prepare Your Proscuitto

Cut prosciutto into 1/2-inch-wide strips 

2. Prepare Your Scallops

Wash your scallops and pat dry. Season with salt and pepper. 

3. Fry Your Prosciutto

Heat 1 tbsp of butter in a large pan. Cook your prosciutto over medium heat until crisp. About 3-4 minutes. Transfer to a plate with a paper towel to cool.

4. Cook Your Scallops

In the same pan, melt the remaining 2 tbsps of the butter and add your scallops. Cook over medium-high heat until browned, about 2 minutes per side. Transfer scallops to a plate and set aside.

5. Cook Your Sauce

To the same pan, add your lemon zest and cook for about 1 minute or until browned. Add lemon juice and simmer for 30 seconds. Add your stock and let simmer, scraping the bottom of the skillet, until it has reduced into a thicker sauce, about 3 minutes.

6. Plate

Reduce heat to low. Return the scallops to your pan and cook until heated through and coated in your sauce, about 1-2 minutes. Plate scallops over your risotto and top with some of the sauce, a piece of crispy prosciutto, and microgreens (optional).

THE SHOPPING CHECKLIST

The Risotto 6 cups chicken stock or veggie stock 3 tbsps unsalted butter, divided 2 tbsps extra virgin olive oil 1 yellow onion, finely diced 2 cloves garlic, finely minced 4 sprigs fresh thyme 2 cups Arborio rice ½ cup dry white wine 2 cups peas, frozen Salt and pepper 1 cup parmesan cheese, finely grated The Scallops 3 tbsp unsalted butter 1 oz thinly sliced prosciutto 1 lb sea scallops Salt and freshly ground pepper ½ tsp finely grated lemon zest 2 tbsps fresh lemon juice ¼ cup chicken stock or canned low-sodium broth Microgreens (optional)