Lee Kalpakis finds this recipe quite amusing. Whenever she comes across it while researching outdoor cooking, she can't help but smile and think, "What are you doing here? You're much too sophisticated for a camping cookbook. How did you end up among the beans and pancakes?" It's included here because she is passionate about scallops, and they are typically cooked in one pan. She contends that just because a dish is usually found in upscale restaurants doesn't mean it can't be prepared in an exceptional manner over a campfire. She has access to a fantastic local market that supplies delicious scallops, so why not enjoy them when they're available? SCALLOPS WITH PEAS AND PROSCIUTTO Serves: 2 INGREDIENTS 2–4 slices of prosciutto Olive oil for cooking, if needed 10 large scallops 2 shallots, thinly sliced 1 cup of dry white wine 2 cups of shelled English peas (fresh or thawed frozen) Zest and juice of 1 lemon Kosher salt and freshly cracked black pepper 1 tablespoon of butter Flaky salt for garnish DIRECTIONS Place a rack on a baking sheet and position it near the stove. Heat a large cast-iron skillet over medium-high heat. When the skillet is hot, add the prosciutto and cook like bacon, flipping to brown both sides, until the fat has been rendered and each slice is as crispy as possible, 3–5 minutes. Transfer the prosciutto to the rack to maintain its crispness, leaving the fat in the skillet. If the skillet is not evenly coated with prosciutto fat, add a little oil. Add the scallops and sear until a golden crust forms on the bottom side, then flip to create a similar crust on the other side. This should take just a minute or two on each side; if cooked longer, the scallops will become chewy. Once they are properly seared on both sides, transfer them to a plate, cover with foil to keep them warm, and set aside. Add more oil if necessary to coat the bottom of the skillet, then add the shallots and cook, stirring occasionally, until they are softened and browned, 5–7 minutes. Pour in the wine and deglaze the skillet, stirring to loosen any browned bits on the bottom. Add the peas and stir, then add the lemon zest, season with kosher salt and pepper, and cook until the peas are bright green, 1–3 minutes. Transfer the peas to a large platter and place the scallops on top of the peas. Add the butter and lemon juice to the skillet and swirl until the butter melts. Pour the lemon butter over the scallops and peas, then crumble the prosciutto on top. Garnish with flaky salt and additional pepper and serve immediately. Copyright Source: Yueke