Scallops with pea and mint puree
Recipe Type: Main
Author:
Serves: 2
This simple recipe really showcases the meaty flavour of our quality King Scallops and will melt the heart of your nearest and dearest for a quality “dine at home” Valentine’s meal. If you’ve never made a pea purée before, now is the best time to try it as it doubles up nicely as a creamy, sweet sauce to go with the Scallops.
We sell our Scallops by the half kilo and guarantee that there’ll be at least 14 of them in there. They come vacuum packed so if you’d like them split into packs, please let us know when you order.
Ingredients
- 125g frozen peas
- Knob of butter
- Chicken stock fresh, cube or concentrate, made up to 50ml (Vegetarian Bouillon works just as well)
- A small bunch of mint, roughly chopped
- 6 fresh scallops
- ¼ tsp ground cumin
- Sunflower oil
- Winter salad leaves, to serve
- Balsamic vinegar
Instructions
- 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.
- 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.
