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Pea Puree and Scallops on a plate

Scallops and Pea Puree


  • Author: caroline
  • Prep Time: 10 mintes
  • Cook Time: 15 minutes
  • Total Time: 48 minute
  • Yield: 1 1x

Description

This scallops and pea puree recipe combines pea puree with a hint of wasabi and a drizzle of brown butter, garlic and lemon sauce. It makes a perfect starter that is sure to impress! 

The default recipe serves 1.


Scale

Ingredients

  • 75g / 2.5oz frozen peas
  • 1012 fresh mint leaves
  • 1 tbsp sour cream
  • 1/2 tsp wasabi
  • 2 tsp avocado oil
  • 3 large scallops (around 100g / 3.5oz)
  • 1 tsp unsalted butter
  • 1 clove garlic, finely chopped
  • 1/2 lemon, zest
  • 1 tsp lemon juice
  • few sprigs of parsley, finely chopped

Instructions

  1. Bring a small pan of water to the boil. Once boiling add the peas and cook for 4 minutes.
  2. Drain the peas and return to the saucepan. Add the sour cream, wasabi and mint and stir everything together. Blitz the peas with a stick/immersion blender until you have a rough puree. Cover and place somewhere warm until needed.
  3. Prepare the scallops by rinsing in cold water. Dry them well with paper towel. 
  4. Heat the oil in a frying pan over medium-high heat. When hot add the scallops and gently press down with a spatula. Cook, undisturbed, for 4 minutes. 
  5. After 4 minutes turn the scallops and add the butter, lemon zest, and garlic. Cook for a further 3 minutes. 
  6. Remove the scallops from the pan and stir the lemon juice and parsley into the pan. Season to taste. 
  7. Serve the pea puree piled or spread on a plate and then topped with the scallops. Spoon over the garlic butter sauce. 

Notes

  1. You can use fresh peas if you prefer. The cooking time remains the same. Unshell before use, and if you are buying them unshelled, you will need 3x the weight.
  2. Use an oil with a high smoke point as you need to get it nice and hot before searing the scallops. If you don’t have avocado oil then grapeseed or canola (rapeseed) are good alternatives.
  3. If you are using frozen scallops, then make sure to fully defrost them in the fridge before use.
  • Category: Starter
  • Method: Hob
  • Cuisine: British

Nutrition

  • Serving Size: 1
  • Calories: 290
  • Fat: 16g
  • Carbohydrates: 16g
  • Protein: 20g

Keywords: scallops, seafood, starter, appetiser, peas, mint, dinner party