Seared Scallops with Pea Cream and Crispy Raw Ham

Instructions

1. Prepare the peas: Shell the fresh peas. Blanch all peas in boiling salted water for a few minutes, then immediately cool them in ice water. Peel half of the peas.
2. Make the pea cream: Place the unpeeled peas in a blender with water and salt. Blend until smooth and homogeneous to form the pea cream.
3. Season shelled peas: Place the peeled peas in a bowl, season with extra virgin olive oil and salt, and set aside.
4. Prepare the mint oil: Blanch the mint leaves in boiling water, then cool in ice water. Squeeze out excess water and blend with olive oil. Strain through a fine mesh strainer lined with paper towel to clarify the oil. Set aside.
5. Cook the crispy raw ham: In a non-stick pan over medium heat, cook the raw ham slices until crispy. Remove and set aside.
6. Sear the scallops: In the same pan, add a drizzle of olive oil and sear the scallops on both sides until golden and cooked through. Remove and drain on paper towels.
7. Plate the dish: Place a spoonful of pea cream in the center of each plate. Arrange seared scallops on top, add the seasoned shelled peas, pieces of crispy raw ham, drizzle with mint oil, and garnish with fresh mint leaves.