i have no idea how this meal fits into my world cup motif, but i am going with the fact that scallops are found in all of the world's oceans. so, there. this is a really beautiful dish, company worthy. the photo does not do it justice. the bright green from the peas, with the white scallops, and the red from the prosciutto. gorgeous. i adore scallops, i think they are probably my favorite seafood. i ran across this recipe in a past issue of fine cooking. i followed the recipe for the most part, but used prosciutto instead of pancetta - less fatty and crispier. sadly enough, i didn't eat this meal. however, i did get an email from my client telling me how delicious it was. i think the best way to cook scallops is with a bit of butter and a touch of olive oil. salt and pepper. put them in a screaming hot skillet and pan sear them for 2-3 minutes per side until you get a nice golden crust. scallops are so sweet and tender, they don't need much else done to them. so, to all you scallop haters out there, give this one a try, bet it will change your mind...
