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Ingredients
Method
- 16 large scallops, roe off (about 400g), patted very dry
- 300g frozen peas
- 1 French shallot, finely chopped
- 30g butter, plus 1 tablespoon for searing
- 100ml chicken or vegetable stock
- 10 mint leaves
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Pea shoots and flaky sea salt, to serve
- Soften the shallot in the 30g butter for 2 minutes, then add the stock and peas and simmer for 4 minutes. Blend with the mint and lemon juice until smooth, season and keep warm.
- Season the scallops. Heat the oil in a heavy frying pan over high heat until it shimmers. Sear the scallops for 90 seconds without moving them, add the tablespoon of butter, flip and cook for 30 seconds more.
- Spoon the purée onto warm plates, top with the scallops and pea shoots and finish with flaky salt.
25 mins
Serves 4 as an entrée
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