A Babe In The Woods Recipe
Shallot Basted Sea Scallop with English Peas, Pickled Strawberries, Prosciutto and Mustard Jus.
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
- 1
Prepare the Pickled Strawberries
If using store-bought pickled strawberries, skip this step. Otherwise, slice fresh strawberries and marinate them in vinegar, sugar, and a pinch of salt for at least 1 hour.
- 2
Cook the English Peas
In a small pot, bring water to a boil and add the English peas. Cook for about 3-5 minutes until tender. Drain and set aside.
- 3
Sear the Scallops
Pat the sea scallops dry with paper towels and season with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add scallops and sear for about 2-3 minutes on each side until golden brown. Remove and keep warm.
- 4
- 5
Assemble the Dish
On each plate, place a generous spoonful of the shallot butter, followed by a few English peas. Top with 3 scallops, a slice of prosciutto, and a few pickled strawberries. Drizzle with Dijon mustard.
