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? SCALLOPS WITH PEAS AND PROSCIUTTO Serves: 2 INGREDIENTS 2–4 slices prosciutto Olive oil for cooking if needed 10 large scallops 2 shallots, thinly sliced 1 cup dry white wine 2 cups shelled English peas (fresh or thawed frozen) Grated zest and juice of 1 lemon Kosher salt and freshly cracked black pepper 1 tablespoon butter Flaky salt for finishing DIRECTIONS Place a rack on a sheet pan and set it near the stove. Heat a large cast-iron frying pan over medium-high heat.
When the pan is hot, add the prosciutto and cook like bacon, flipping to get both sides, until the fat has rendered out and each slice is as crispy as possible, 3–5 minutes. Transfer the prosciutto to the rack so it remains crisp, leaving the fat behind in the pan. If the pan is not evenly coated with prosciutto fat, add a little oil.
Add the scallops and se.
