SEARED SCALLOPS
Recipe and photo courtesy of Chef Katie Button from CÚRATE
Serves 4
INGREDIENTS
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Kosher Salt
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4 tablespoons blended oil, divided
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3 ounces country ham, cut into 1/4-inch dice (1/2 cup)
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8 large sea scallops, patted dry, tough muscles removed
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1 large onion, finely chopped (1 cup)
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2 teaspoons chopped fresh mint leaves, plus tiny sprigs for garnish
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1 garlic clove, minced
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1 lemon
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1 cup dry white wine
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1 pound frozen peas, thawed
METHOD
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Heat 2 tablespoons oil in a large, deep skillet over medium heat. Add the ham and cook, stirring occasionally, until browned and crisp, 4 to 5 minutes. Transfer to a dish. Add the onion to the pan and cook, stirring and scraping up browned bits, until just tender, about 2 minutes, then add the garlic. Cook, stirring until fragrant, about 15 seconds. Add the wine, bring to a boil, then simmer until reduced by half. Add the peas and browned ham and simmer just until the peas are heated through, 1 to 2 minutes. Stir in 1/2 teaspoon salt, then keep warm over low heat.
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Heat the remaining 2 tablespoons oil in a large skillet until very hot. Season the scallops with salt and add to the hot oil. Cook, turning once, until deeply browned and seared, 1 to 2 minutes per side. Transfer to serving plates.
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Fold the mint into the warm peas and divide among the plates. Garnish with the mint sprigs and zest the lemon directly on top. Serve immediately.
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