Recipe by Helen Gurnett (www.delectish.com / @delectish) a Leiths School of Food and Wine Diploma Student.
This recipe goes along with the herbs in Jekka's Winter Collection Herb Boxes.
This Parsley Herb Oil will inject delicious flavour and vibrant colour into your celebration dishes, making them something really special. A great dish for a seasonal get together and as a starter on Christmas day.
In this recipe, the herb oil injects a leafy freshness, balancing against the natural sweetness of the scallops and peas as well as the salty, richness of the prosciutto.
There are a few steps to creating the different elements of the dish but each one is simple and the purée, prosciutto and oil can be made ahead. All you have to do is reheat the purée and fry the scallops when you are ready to serve.
You can also use Parsley Herb Oil drizzled over dishes such as fish, pasta or risottos for an extra hit of leafy deliciousness.
- Parsley Herb Oil (see recipe)
- Pea Purée
- 400 g frozen peas
- 10 g cold butter
- Salt and White pepper
- Prosciutto Crumb
- 2 slices Prosciutto Crudo
- 12 large scallops
- 1 tbsp vegetable oil
- A few Parsley leaves for decoration
- First make the Parsley Herb Oil.
- Pea Purée
- Next make the pea purée. Place the frozen peas in a saucepan and just cover with boiling water. Boil for 3-4 minutes until the peas have lost their raw taste and start to taste sweet. Drain through a colander over a bowl and keep the cooking liquid.
- Whizz the peas up in a food processor for 2-3 minutes until smooth, adding small amounts of the cooking liquid as you go. You are aiming to achieve a loose but not liquid consistency. Add the cold butter for the last 30 seconds of blending.
- Use a ladle to push the puree through a sieve into a bowl. This will give it a much smoother consistency. Season with salt and white pepper to taste.
- Cool and store in the fridge for up to 2 days until you are ready to use it.
- Prosciutto Crumb
- To make the prosciutto crumb, pre-heat the oven to 200c/180c Fan/Gas Mark 6. Place the prosciutto slices in a single layer on a rack which is placed on a baking tray.
- Bake the prosciutto for 7-8 minutes until it is crisp. Allow to cool and chop into a small crumb. Store in an airtight container in the fridge. This is best made one day ahead to keep it’s crispness.
- Bring the oil and prosciutto out of the fridge half an hour or so before you want to use them so they can come up to room temperature when you are ready to make your final dish.
- Final dish: Scallops
- Gently heat the pea purée in a saucepan until it is warmed through.
- Cook the scallops. Heat the oil in a heavy based frying pan and, when it is hot, place the scallops into the pan. Leave them to cook without moving them for 3 minutes and then carefully turn over. Reduce the heat and cook for another 2-3 minutes on the other side, until they are just starting to turn opaque at the side.
- Place the scallops on kitchen towel.
- To serve, place a spoonful of pea purée on each plate and smooth it out with the back of a spoon to make a circle. Place 3 scallops on top of the purée and crumble over some of the prosciutto. Top with a few torn Parsley leaves. Drizzle the Parsley Herb Oil over the scallops, purée and, if you like, around the edge of the plate.
- Serve, eat and enjoy immediately.
If you love the sounds of this recipe and herb-based cooking check out our Master Classes and other Herb-based Recipes.