Quick Entrees Italian

Scallops with breadcrumbs, peas and prosciutto

Name: Scallops with breadcrumbs, peas and prosciutto
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 6
Cuisine: /italian
Ingredients: 2 tablespoons chopped flat-leaf parsley; 2 garlic cloves, finely chopped; 4 slices prosciutto, chopped; Pinch of chilli flakes; 1 cup (70g) sourdough breadcrumbs; 1/4 cup (60ml) extra virgin olive oil; 24 scallops on the half shell, roe removed; 2 cups (240g) frozen peas; 1/2 cup (40g) finely grated parmesan; 2 tablespoons dry white wine

Rate now

35m

05m

Scallops with breadcrumbs, peas and prosciutto

Jump to recipe

Sea scallops are so popular in Venice and they're the star ingredient in this authentic Italian-style recipe.

2 tablespoons chopped flat-leaf parsley
2 garlic cloves, finely chopped
4 slices prosciutto, chopped
Pinch of chilli flakes
1 cup (70g) sourdough breadcrumbs
1/4 cup (60ml) extra virgin olive oil
24 scallops on the half shell, roe removed
2 cups (240g) frozen peas
1/2 cup (40g) finely grated parmesan
2 tablespoons dry white wine

Method

1.

Combine parsley, garlic, prosciutto, chilli and breadcrumbs in a mini processor and pulse to combine. Add oil, season well, and pulse again until just combined. Place scallops in their shells on a baking tray and top with crumbs. Chill for 30 minutes.
2.

Preheat the grill to medium-high.
3.

Blanch peas in a pan of salted, boiling water for 2 minutes. Drain. Toss with parmesan and season. Keep warm.
4.

Drizzle scallops with wine, then grill for 1-2 minutes until crumbs are golden and scallops are just cooked. Serve on a platter, scattered with parmesan peas.