Shrimp and Scallops with Prosciutto and Minted Pea Puree

My mint wintered over this year, did yours?  It usually does, but this year was a little different.  It never completely died down, I had fresh mint all winter long!  Here is a great recipe to highlight the fresh, springy flavor of mint.  I adapted this recipe from the April 2011 Bon Appetit.   I added the prosciutto for a little more flavor. This dinner felt like a warm spring day.  The colors and flavors made for a light and delicious dinner.  The best part is the whole thing can be made in about 20 minutes.  Serves 2-3

• 2 1/4 C. frozen peas
• 2 T. grated Parmesan
• 2 T. fresh mint leaves, divided
• 1 T. butter
• 1 garlic clove, minced
• 1 T. olive oil
• 3 thin slices of prosciutto, chopped
• 6-8 large sea scallops
• 6-8 jumbo shrimp, peeled, tails left on
• Salt and pepper

Boil the peas in salted water for about three minutes.  Transfer them with a strainer the food processor, reserving about 1/2 C. of the cooking liquid.  Add the cheese, 1 T. of the mint, butter, and garlic to the peas and process until smooth and light, adding a little cooking liquid if needed to thin it.  Set aside covered while you cook the shellfish.

In a skillet, heat the olive oil on medium and add the prosciutto.   Cook until the prosciutto is crispy.  Remove it from the pan to a plate.  Season the shrimp and scallops with salt and pepper.  Cook in the same skillet for about two minutes per side.  The shrimp and scallops take pretty much the same amount of time to cook.  You want them to have a little golden brown color on the outside and opaque on the inside.

To plate the dish, spoon some of the warm pea puree onto the plate (you can rewarm it in the microwave if you need to).  Place two or three shrimp and two or three scallops on top.  Sprinkle with prosciutto and the rest of the fresh mint.

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