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.
- 75g / 2.5oz frozen peas
- 10–12 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
- Bring a small pan of water to the boil. Once boiling add the peas and cook for 4 minutes.
- 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.
- Prepare the scallops by rinsing in cold water. Dry them well with paper towel.
- 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.
- After 4 minutes turn the scallops and add the butter, lemon zest, and garlic. Cook for a further 3 minutes.
- Remove the scallops from the pan and stir the lemon juice and parsley into the pan. Season to taste.
- Serve the pea puree piled or spread on a plate and then topped with the scallops. Spoon over the garlic butter sauce.
- 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.
- 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.
- If you are using frozen scallops, then make sure to fully defrost them in the fridge before use.
- Category: Starter
- Method: Hob
- Cuisine: British
- Serving Size: 1
- Calories: 290
- Fat: 16g
- Carbohydrates: 16g
- Protein: 20g
Keywords: scallops, seafood, starter, appetiser, peas, mint, dinner party