Seared scallops with truffle pea purée, crispy prosciutto, and microgreens for refined weeknight entertaining.
A refined, approachable weeknight dish that pairs perfectly seared scallops with a velvety truffle pea purée, crisp prosciutto, and bright microgreens, delivering both luxury and ease in a single plated course.
In the kitchen, a simple rhythm guides this recipe toward elegance without complexity. Start with dry scallops, patted thoroughly, so they achieve a perfect caramelized crust rather than steam. A quick kiss of salt helps draw out moisture, while a light dusting of white pepper adds subtle heat. For the purée, peas break down into a bright, verdant base when blitzed with a splash of cream and a whisper of lemon zest. The truffle oil, used sparingly, elevates the green sweetness to something distinctly luxurious while maintaining balance with the base flavors. Keep the pan hot and the timing tight for best results.
The prosciutto adds a crisp, salty counterpoint that is crucial for dimensional texture. Lay thin slices in a single, even layer to crisp without curling, then drain on a rack to remove excess fat. The purée should remain smooth and glossy, its richness tempered by a touch of yogurt or extra-virgin cream for body. As the scallops finish, a squeeze of citrus brightens the dish, helping the sea-sweetness mingle with the earthy perfume of truffle. Plate with care: a neat ring of purée, a scallop on top, and a delicate shard of prosciutto perched beside for visual and textural contrast.
Subtle luxuries layered through technique, temperature, and timing.
Begin by selecting large, dry sea scallops that glaze evenly and offer a creamy center. Pat them completely dry to ensure a uniform sear, because moisture creates steam and diminishes browning. Sear in a hot skillet with a light veil of neutral oil; resist the urge to move them early to form a caramelized edge. Flip once, then finish with a small pat of cold butter to glaze the surface. While they rest, the truffle pea purée comes together with peas, a touch of cream, and a hint of lemon to lift the flavor, echoing the ocean’s brightness.
The prosciutto should arrive crisp and airy—almost lace-like—so it shatters with a satisfying crunch. Bake or pan-fry just until edges crisp, then drain over a paper towel and crumble gently to sprinkle atop the plated dish. For the purée, whip the peas until completely smooth, then fold in a whisper of cream to achieve silk and sheen. Finish with microgreens that bring freshness and color, and a final drizzle of olive oil to unify the elements. The result is a plate that speaks of luxury through restraint, offering a weeknight-friendly luxury without tipping into pretension.
Fresh herbs and citrus accents for bright, balanced savor.
The shopping list reads like a compact guide to flavor. Choose scallops labeled dry-packed or refrigerated rather than previously frozen, ensuring moisture control for a sturdy crust. The pea purée thrives with fresh, young peas or frozen equivalents that maintain sweetness. For texture, select prosciutto with a robust snap rather than a limp slice. Truffle oil should be reserved as a finishing note rather than a base flavor, so its aroma lands with a refined, just-appropriate intensity. Fresh lemon, microgreens, and a neutral oil balance the richness, providing contrast that clears the palate and invites another bite.
When assembling, think of each component as a color on a palette. The purée provides the canvas—smooth, vibrant, subtly tangy. The scallops offer a golden focal point, with a crisp edge that yields to a tender center. The prosciutto frames the dish with texture and a salty cadence, while microgreens contribute a peppery lift that echoes the citrus. If you have a squeeze bottle, a tiny dot of purée near the plate edge adds a modern visual flourish. The aim is a cohesive crescendo where every bite contains a distinct yet harmonious note, signaling a refined approach to weeknight entertaining.
Techniques that preserve moisture, texture, and tenderness.
The kitchen’s pace matters as much as the recipe itself. Ensure the pan is sizzling before adding the scallops, then resist the urge to crowd them; a crowded pan steams rather than browns. Resting the scallops briefly after searing keeps the juices distributed evenly and the interior tender. The purée benefits from a light dash of salt at the finish to heighten flavor without making it saline. A final drizzle of truffle oil should kiss the surface delicately, allowing the aroma to be noticed rather than overpowering. Microgreens bring a delicate bite, akin to a crisp herb garden on a plate.
A refined plating approach can transform the dining experience. Spoon a neat ring of purée on warm plates, then position the scallop at the center and lay a piece of crisp prosciutto against it. Scatter microgreens around for a natural, garden-fresh look, and finish with a light olive oil drizzle and a citrus zest micro-pause. The plate should look intentional but not fussy, with each component clearly contributing to the overall harmony. Serve immediately to preserve the scallops’ pillowy texture and the purée’s luminous sheen, ensuring that aroma and appearance signal a meal worthy of a small celebration.
A complete, elegant course that feels effortless and thoughtful.
A practical kitchen approach helps maintain consistent results. Dry scallops with a clean towel, then pat with a touch of cornstarch to promote browning and reduce surface moisture. Heat a heavy skillet until it just begins to smoke, then add a neutral oil with a high smoke point. Place the scallops away from each other to avoid steaming, then sear undisturbed for about two minutes per side. The purée, warmed gently, should stay silky, not thin, so consider a splash of cream to keep the texture lush. Finish with a quiet hand of seasoning to keep the flavors precise and balanced.
Crisp prosciutto requires close attention to timing. If the slices are thick, cut them into slender ribbons so they crisp uniformly. A quick bake on a parchment-lined sheet can produce consistent texture and reduce pan fatigue. The microgreens should be rinsed and dried completely to avoid water bleeding into the purée. A final touch of lemon zest brightens without sharpening, while micro-herbs add a narrative of garden freshness. Plate nearby so the dish remains hot and vibrant, allowing the completo to be enjoyed at its intended temperature and texture.
The concept behind this dish rests on restraint and balance. Each element complements the others without competing for attention, a principle that makes weeknight entertaining feel special rather than ceremonial. The scallops’ delicate sweetness harmonizes with the peas’ fresh-green aroma, while the prosciutto supplies a rustic, savory counterpoint. The microgreens act as a finishing note—bright, peppery, and alive—so the palate experiences a crisp, refreshing lift between bites. By keeping the preparation streamlined, cooks can deliver restaurant-quality results at home, impressing guests with sophistication that remains comfortably approachable.
For a streamlined service, keep all components warm but not hot, and assemble at the last moment to preserve texture and color. If you must transport the dish, retain the purée’s sheen by capping it with a light layer of cream and sealing with a lid—reheat gently upon arrival. The aroma of truffle oil should be perceptible yet not overwhelming, inviting diners to dive in. A final, delicate sprinkle of microgreens provides contrast and a visual cue of freshness. With careful timing and precise technique, this recipe becomes a reliable favorite for refined weeknight entertaining that doesn’t demand extra fuss or time.
