Serves 2 (can easily be doubled)

INGREDIENTS

For the prosciutto: 

1 tablespoon extra-virgin olive oil

1 ounce thinly sliced prosciutto – about 2 slices 

For the peas: 

2 cups fresh or frozen peas 

1 cup loosely packed mint leaves

3 tablespoon extra-virgin olive oil 

1 teaspoon lemon juice, plus more as needed 

Kosher salt 

For the scallops:

2 tablespoon grapeseed or other high heat oil 

6 to 8 large sea scallops, patted very dry

2 teaspoons, finely chopped chives

METHOD

In a 12-inch, nonstick skillet, heat the olive oil over medium heat. Add the prosciutto and cook, flipping occasionally, until it begins to crisp and brown in spots, 2 to 3 minutes. Remove from the pan and place on a paper towel–lined plate. Wipe out the pan and set aside.

Make your peas: Bring a pot of well salted water to a boil. Blanch the peas until just cooked through, 2 to 3 minutes. If using frozen, they may need another minute or so. Transfer the peas directly to a food processor along with the mint, olive oil and a pinch of salt and pulse until very smooth. Transfer the mixture to a fine mesh sieve set over a medium bowl, using a spatula or spoon press the mixture through. You should be left with a velvety purée. Stir in the lemon juice and adjust the seasonings with more lemon juice and salt to your liking. 

Meanwhile, season the scallops well on both sides with salt and pepper. In the 12-inch, non-stick skillet, heat the 2 tablespoons of grapeseed oil over high heat. When the oil shimmers, add the scallops and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.

To serve, evenly spread half of the pea-mint mixture on the bottom of two plates. Top each with the scallops and crumble the prosciutto and the chives over top.