Seared scallops, minted pea purée & crispy ham
A French dinner for the galley that best on calm days or at anchor, about 25 min hands-on.
- Dinner
- French
- ⏱ 25 min
- 🌊 Sea tolerance 2/5
- 👑 Luxury
- gluten-free
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Scallops (frozen)400 g (100 g)
- Frozen peas480 g (120 g)
- Butter60 g (15 g)
- Mint8 g (2 g)
- Cured ham (serrano / prosciutto, sliced)80 g (20 g)
- Lemon32 g (8 g)
- Potato600 g (≈ 3 potatos) (150 g (≈ 0.5 potato))
Method
- Boil the potatoes. Simmer peas 4 minutes; blend or mash with butter and mint.
- Crisp the ham in a dry pan.
- Sear the dried scallops 90 seconds a side in a very hot pan; lemon, ham on top.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Milk / lactose, Molluscs (mussels, squid) — always check the labels of what you buy.
Per serving
- kcal
- 420
- protein
- 25 g
- fat
- 15 g
- carbs
- 47 g
- sugar
- 8 g
- fibre
- 9 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes