Lee Kalpakis thinks this recipe is so funny. Every time she came across it while working on her book “Out There,” about outdoor cooking, she would smile and think, “What are you doing here? You’re far too elegant for a camper cookbook. How did you sneak in among the beans and pancakes?”
It’s here because she’s in love with scallops, and they’re almost always a one-pan cooking experience. Just because something is typically seen at high-end restaurants, she argues, doesn’t mean it won’t work in an exceptional way over a campfire. She has a wonderful local market that offers beautiful scallops, so if they’re available, why not indulge?
SCALLOPS WITH PEAS AND PROSCIUTTO
Serves: 2
INGREDIENTS
2–4 slices prosciutto
Olive oil for cooking if needed
10 large scallops
2 shallots, thinly sliced
1 cup dry white wine
2 cups shelled English peas
(fresh or thawed frozen)
Grated zest and juice of
1 lemon
Kosher salt and freshly
cracked black pepper
1 tablespoon butter
Flaky salt for finishing
DIRECTIONS
Place a rack on a sheet pan and set it near the stove. Heat a large cast-iron frying pan over medium-high heat. When the pan is hot, add the prosciutto and cook like bacon, flipping to get both sides, until the fat has rendered out and each slice is as crispy as possible, 3–5 minutes. Transfer the prosciutto to the rack so it remains crisp, leaving the fat behind in the pan.
If the pan is not evenly coated with prosciutto fat, add a little oil. Add the scallops and sear until a golden crust forms on the underside, then flip to form the same crust on the other side. This should take only a minute or two on each side; if left too long, the scallops will overcook and be chewy. Once they are properly seared on both sides, transfer them to a plate, cover with aluminum foil to keep warm, and set aside.
Add more oil if needed to coat the bottom of the pan, then add the shallots and cook, stirring occasionally, until they have softened and are browning, 5–7 minutes. Pour in the wine and deglaze the pan, stirring to dislodge any browned bits on the pan bottom.
Add the peas and stir, then add the lemon zest, season with kosher salt and pepper, and cook until the peas are vibrant green, 1–3 minutes. Pour the peas out onto a large platter and place the scallops on top of the peas.
Add the butter and lemon juice to the pan and swirl the pan until the butter melts.
Pour the lemon butter over the scallops and peas, then crumble the prosciutto over the top. Finish with flaky salt and more pepper and serve immediately
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Reprinted with permission from “Out There” by Lee Kalpakis, copyright (copyright) 2024. Published by Weldon Owen, and imprint of Insight Editions. Photograph by Brittany Barb.
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