Lee Kalpakis thinks this recipe is so funny. Every time she came across it while working on her book “Out There,” about outdoor cooking, she would smile and think, “What are you doing here? You’re far too elegant for a camper cookbook.
How did you sneak in among the beans and pancakes?”
It’s here because she's in love with scallops, and they’re almost always a one-pan cooking experience. Just because something is typically seen at high-end restaurants, she argues, doesn’t mean it won’t work in an exceptional way over a campfire. She has a wonderful local market that offers beautiful scallops, so if they’re available, why not indulge?Olive oil for cooking if neededGrated zest and juice ofFlaky salt for finishingPlace a rack on a sheet pan and set it near the stove.
If the pan is not evenly coated with prosciutto fat, add a little oil. Add the scallops and sear until a golden crust forms on the underside, then flip to form the same crust on the other side. This should take only a minute or two on each side; if left too long, the scallops will overcook and be chewy. Once they are properly seared on both sides, transfer them to a plate, cover with aluminum foil to keep warm, and set aside.
Add more oil if needed to coat the bottom of the pan, then add the shallots and cook, stirring occasionally, until they have softened and are browning, 5–7 minutes. Pour in the wine and deglaze the pan, stirring to dislodge any browned bits on the pan bottom. Add the peas and stir, then add the lemon zest, season with kosher salt and pepper, and cook until the peas are vibrant green, 1–3 minutes. Pour the peas out onto a large platter and place the scallops on top of the peas.Pour the lemon butter over the scallops and peas, then crumble the prosciutto over the top. Finish with flaky salt and more pepper and serve immediatelyReprinted with permission from “Out There” by Lee Kalpakis, copyright 2024.
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