Scallops With Pea and Mint Purée

Seared scallops

Name: Seared scallops
Total time: 20 min
Yield: Serves 4
Ingredients: 250g frozen peas; 25g butter plus extra for frying; chicken stock made up to 100ml; mint roughly chopped; 12 scallops; ½ tsp ground cumin; splash sunflower oil; winter salad leaves to serve; balsamic vinegar to serve

Published: March 25, 2015 at 4:07 PM

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Serves 4

Easy

Total time: 20 mins

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This makes a really quick but impressive looking starter. The pea purée is quite soft, so it doubles up as a sauce. You can make the pea purée before your guests arrive and then the scallops, which are flavoured with only a little cumin and salt, take just minutes to cook

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Ingredients

250g frozen peas
25g butter

plus extra for frying
chicken stock

made up to 100ml
mint

roughly chopped
12 scallops
½ tsp ground cumin
splash sunflower oil
winter salad leaves

to serve
balsamic vinegar

to serve

Method

step 1

Put the peas, 25g butter and stock in a pan and season well. Simmer for about 3-4 minutes (you want the peas to stay bright green) then put in a food processor or blender with the mint and whizz to a purée. Put back in the pan and keep warm.
step 2

Season the scallops with a little cumin and salt. Heat a non-stick frying pan to very hot with a little oil and butter. Sear the scallops for about 1 minute each side (you want a nice caramelised colour on them). Serve 3 scallops per person on a bed of the pea purée with a few leaves dressed with balsamic.

Check out our best scallops recipes here...

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