SEARED SCALLOPS, WITH CHILI-LIME BUTTER, MINT PEA PUREE AND CRISPY PROSCIUTTO

Seared Scallops, with Chili-Lime butter, Mint Pea puree and crispy Prosciutto image

Number Of Ingredients 9

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1 pound Scallops
13 ounces Peas, frozen
6 ounces Mascarpone
6 pieces Prosciutto, thin slices
1 dash KSP
3 tablespoons Butter, unsalted
1 piece Jalapeno, finely chopped
1 piece Lime, zest and juice
1 bunch Mint

Steps:

Preheat oven to 375.
Pea Puree:
Place peas in small saucepan with enough water to just cover them.
Bring to boil and then simmer 3-5 minutes, until hot and tender.
Drain and place in food processor with mint and mascarpone.
Pulse until smooth, but still has a bit of texture.
Season to taste with KSP.
Crispy Prosciutto:
Lay Prosciutto out on a baking sheet covered in parchment in a preheated over for 10-12 minutes or until crispy and brown.
Remove to paper-lined plates and break apart into shreds.
Jalapeno-Lime Butter:
Melt butter and then add chili, lime juice and zest.
Salt to tast.
To serve:
Place a dollop of pea puree on each plate and top with scallops.
Drizzle a spoonful of the butter and crumble prosciutto on top of each scallop.