8 ounces English peas, shelled or frozen petit peas
8 ounces sugar snap peas or Chinese peas
3 tablespoons extra-virgin olive oil
1 large shallot, minced
cup minced green garlic or 2 garlic cloves, minced
3 teaspoons minced fresh thyme
cup dry white wine
3 ounces (3 cups) pea sprouts, optional Salt and pepper
1 pounds jumbo wild-caught sea scallops
2 ounces thinly sliced prosciutto, chopped
Cook English peas in a large pot of boiling salted water for 1 minute. Add the snap peas and boil just until tender, about 3 minutes. Drain.
Heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Add the shallot and cook until golden, about 3 minutes. Add the garlic and 2 teaspoons of the thyme and cook for 1 minute. Add the wine, then transfer the mixture to a measuring cup or small bowl.
Heat 1 tablespoon of olive oil to the same skillet over medium-high heat. Add peas and cook until heated through, about 3 minutes. Remove from heat and immediately stir in pea sprouts. Season with salt and pepper to taste. Transfer mixture to a serving dish, cover with aluminum foil, and keep warm.
Heat remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Add scallops and sprinkle prosciutto around scallops. Sprinkle the scallops with salt, pepper, and remaining 1 teaspoon thyme. Cook until scallops are browned on both sides, turning once and pushing prosciutto to the edges of the skillet, about 3 minutes per side for the scallops. Using tongs, arrange the scallops atop the pea mixture in the serving dish; keep warm. Add the wine mixture to the prosciutto in the skillet and boil 1 minute while stirring up the browned bits. Pour over scallops and serve.
Yield: 4 servings
Source: Blue Eggs and Yellow Tomatoes by Jeanne Kelley (Running Press, $35)
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