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Seared Scallops with Pea Puree and Crispy Prosciutto

8 sea scallops
2 cups fresh peas
¾ cup mascarpone cheese
10 mint leaves
2 tbsp butter
2 tbsp oil
3 slices of prosciutto
Salt and pepper to taste

1. Preheat oven to 375 degrees. When oven is ready, lay out the prosciutto on a baking sheet covered with parchment paper. Place in the oven for 10-15 minutes, until crispy.

2. Remove the scallops from the fridge, pat the dry on both sides and allow to adjust to room temperature.

3. Place the peas into a small sauce pan and cover with water. Allow to cook over medium heat for 3-5 minutes until the peas are warmed through. Drain the peas and place in a food processor with the mint, marscapone and a very small pinch of salt. Pulse the mixture for about 1 minute until it is smooth, but still has a bit of texture.

4. Salt and pepper both sides of the scallops generously or to preferred. Heat a large pan over high heat and add the oil and butter. When the pan is hot add the scallops to the pan and sear without moving them, for 2 minutes on each side.

5. Serve the scallops over the pea puree and top with the prosciutto.

555 Highway 1, Bodega Bay, CA 94923 | (707) 921-2860
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