Scal­lops with bread­crumbs, peas and prosci­utto

The Gold Coast Bulletin - - LIFESTYLE -

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.

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