Starters
British
BritishScallops with Pea Puree
Seared scallops resting on a sweet, vivid pea puree, an elegant restaurant-style starter. The tiers rise from frozen scallops with frozen peas to hand-dived scallops with pancetta crumb and pea shoots.
Gluten-free
Nut-free
Budget version
Frozen scallops seared in butter over a simple frozen pea and mint puree.
Per serving£3.25
Total cost£6.50
Time20 min
Ingredients for 2
- 200 g frozen scallops , fully defrosted and patted dry
- 1 tbsp vegetable oil , for searing
- salt and pepper , to taste
- Pea puree
- 200 g frozen garden peas
- 15 g butter
- 5 g fresh mint , leaves picked
- To serve
- 1 lemon , cut into wedges
Method
- Boil the peas for 3 minutes, then drain, reserving a splash of the water.
- Blend the peas with the butter, mint, seasoning and a little cooking water until smooth, then keep warm.
- Pat the scallops completely dry and season.
- Heat the oil in a frying pan until hot and sear the scallops for 1 to 2 minutes each side until golden.
- Spoon the pea puree onto plates, top with the scallops and serve with lemon wedges.
Equipment
The three ways, side by side
Budget
Frozen scallops seared in butter over a simple frozen pea and mint puree.
Better
Fresh king scallops seared in butter with garlic, over a fresh pea and lemon puree.
Ultimate
Hand-dived scallops seared in brown butter, on a silky pea and basil puree with pancetta crumb and pea shoots.
