Detailed step-by-step description of how to cook the dish "Pan-fried scallops with peaches & parsley salad". Try it by all means
- Combine the parsley and onion in a large bowl and gently toss until well combined. Cover with plastic wrap and place in the fridge until required.
- Place the peaches on a clean work surface and use a sharp knife to cut 3 "cheeks" from each peach. Discard the stones.
- Cut the prosciutto lengthways into 3 equal pieces. Wrap a piece of prosciutto around each peach cheek.
- Combine the extra virgin olive oil and lemon juice in a small jug. Taste and season with salt and pepper. Set aside until required.
- Heat the olive oil in a medium frying pan over high heat. Add half the scallops and cook, uncovered, turning once, for 2 minutes or until brown all over and just cooked through. Transfer to a plate. Repeat with the remaining scallops.
- Drizzle half the lemon dressing over parsley salad and toss gently until well combined. Place the parsley salad in the centre of each serving plate. Arrange the scallops and peaches on the plates and drizzle with remaining dressing. Serve immediately.
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Mixing Bowl Set
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