Scallops with breadcrumbs, peas and prosciutto

INGREDIENTS

● 2 tablespoons chopped flatleaf 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 Step 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.

Step 2

Preheat the grill to mediumhigh.

Step 3

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

Step 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.