Imagine a dish that combines the delicate sweetness of perfectly seared scallops, the rich saltiness of crispy Parma ham, and the vibrant freshness of smooth pea puree - all without a trace of gluten! This Italian-inspired recipe is not just a meal, it's a culinary experience that will elevate your home cooking from ordinary to extraordinary. Whether you're a seasoned chef or a curious home cook, these Gluten Free Scallops with Parma Ham and Pea Puree promise to impress and delight your taste buds with every single bite.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 8 scallops
- 4 slices of Parma ham
- 1 cup fresh peas
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 scallops, 4 slices of Parma ham, 1 cup of fresh peas, 1 tablespoon of olive oil, and salt and pepper to taste.
- Start by preparing the pea puree. In a small pot, bring water to a boil and add the fresh peas. Cook them for about 3-5 minutes until they are tender and vibrant green.
- Once cooked, drain the peas and transfer them to a blender or food processor. Add a pinch of salt and a splash of olive oil to enhance the flavor. Blend until smooth and creamy. If the puree is too thick, you can add a small amount of water to reach your desired consistency.
- Next, prepare the scallops. Pat them dry with a paper towel to remove excess moisture. This will help them sear properly. Season both sides with salt and pepper.
- Heat a non-stick skillet over medium-high heat and add the tablespoon of olive oil. Allow the oil to heat until it shimmers, but be careful not to let it smoke.
- While the oil is heating, wrap each scallop with a slice of Parma ham. This adds flavor and helps keep the scallops moist during cooking.
- Once the oil is hot, carefully place the wrapped scallops in the skillet. Sear for about 2-3 minutes on one side until the ham is crispy and the scallops are golden brown.
- Gently flip the scallops over and cook for an additional 2-3 minutes on the other side. The scallops should be opaque and firm to the touch when they are done.
- While the scallops are cooking, reheat the pea puree in a separate pan over low heat, stirring occasionally to ensure it doesn’t stick.
- To serve, spoon a generous amount of the pea puree onto each plate, then carefully place the scallops on top. Drizzle with a little extra olive oil if desired, and season with additional salt and pepper to taste.
- Garnish with fresh herbs if you like, and enjoy your Gluten Free Scallops with Parma Ham and Pea Puree!
Tips
- Always buy fresh, dry-packed scallops for the best searing results. Avoid "wet" scallops that have been treated with preservatives.
- Pat scallops completely dry before cooking - moisture is the enemy of a perfect golden-brown sear.
- Use a heavy-bottomed skillet or cast-iron pan for even heat distribution and optimal browning.
- Don't overcrowd the pan when cooking scallops. Cook in batches if necessary to ensure they sear, not steam.
- Watch your cooking time carefully - scallops can go from perfectly cooked to rubbery in seconds.
- For an extra flavor boost, try adding a small pat of butter to the pan when searing the scallops.
- If you can't find fresh peas, frozen peas work just as well for the puree.
Nutrition Facts
Calories: 354kcal
Carbohydrates: 11g
Protein: 40g
Fat: g
Saturated Fat: g
Cholesterol: 70mg
