members recipes

Ingredients
SERVES 2 AS A STARTER
2 King Scallops, coral removed
1 slice of prosciutto
1 tbsp olive oil
salt and black pepper
150g frozen peas
2 tbsp double cream

Method
1. Cook the peas in a pan of boiling water until tender. Drain and place into a blender along with the cream. Blitz until a smooth puree is formed. Add a little of the cooking water to thin down the puree if needed. Season with salt and pepper.
2. Grill the prosciutto until crispy and cut into 4 slices.
3. Cut the scallops in half horizontally. Season with salt. Heat the olive oil in a frying pan and then cook the scallops for approx. 1 minute on each side, until cooked through.
4. Serve the pea puree with 2 halves of the scallops and 2 slices of prosciutto each.