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
Better version
Fresh king scallops seared in butter with garlic, over a fresh pea and lemon puree.
Per serving£6.25
Total cost£12.50
Time27 min
Ingredients for 2
- 6 fresh king scallops , roe optional, patted dry
- 1 clove garlic , lightly crushed
- 20 g butter , for searing
- 1 tbsp olive oil , for searing
- sea salt and black pepper , to taste
- Pea puree
- 250 g fresh or frozen peas
- 25 g butter
- 1 lemon , zest and a squeeze of juice
- 8 g fresh mint
Method
- Blanch the peas in boiling water for 2 to 3 minutes, then drain.
- Blend the peas with the butter, mint, lemon zest, a squeeze of juice and seasoning until smooth, loosening with a little water if needed, then keep warm.
- Pat the scallops very dry and season.
- Heat the olive oil in a frying pan until smoking, add the scallops and sear undisturbed for 90 seconds until a golden crust forms.
- Flip the scallops, add the searing butter and crushed garlic, and baste for 1 minute, basting the scallops with the foaming butter.
- Spoon the warm pea puree onto plates, set the scallops on top and spoon over a little of the garlic butter.
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.
