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Scallops with breadcrumbs, peas and prosciutto
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Venetian-style sea scallops steal the show in this authentic Italian dish.
Ingredients:
- 40.00 ml chopped flat-leaf parsley
- 2 garlic cloves, finely chopped
- 4 slices prosciutto, chopped
- Pinch of chilli flakes
- 70g breadcrumbs
- 60ml olive oil
- 24 scallops on the half shell, roe removed
- 240g pea
- 40g parmesan
- 40.00 gm dry white wine
Instructions:
- In a mini processor, blend parsley, garlic, prosciutto, chili, and breadcrumbs until combined. Then, add oil, season generously, and pulse until mixed. Spoon the mixture over scallops in shells on a baking tray. Refrigerate for 30 minutes before serving.
- Heat up the grill until it reaches a medium-high temperature.
- Cook peas in a pot of boiling salted water for 2 minutes, then drain. Mix with parmesan, season to taste, and keep warm.
- Drizzle scallops with wine and grill until golden crumbs form and scallops are tender. Arrange on a platter and sprinkle with parmesan peas before serving.
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