4hr body recipe - Pan seared scallops with curry green pea puree and crisp procuitto.

Pan seared scallops with curry green pea puree and crisp procuitto.

For one:
Put two slices of procuitto in a 375° oven. Heat up a pot and a pan with about a tablespoon of ghee in each. Medium heat for the pot, medium high for the pan.

Cook some garlic in the pot, when it smells delicious, throw in one cup of frozen peas and half a cup of water. Little bit of salt, pepper, garam Marsala, thai chili sauce. Boil for like... 5 minutes.

Season scallops with salt and pepper, put in pan with hot ghee or butter, sear for 5 to 7 minutes on each side until cooked through.

Puree the peas and pea-broth with an immersion blender or regular blender. Plate the pea puree, crumble the crispy procuitto on top, plate scallops, garnish if you're so inclined.

Yum.