Scallops with Minted Pea Puree

Serves 2 as main course, or four as a starter. Takes an hour

This is delightful; the fragrant, delicately flavoured, yet substantial scallops are complimented beautifully by the light freshness of the puree.

2 spring onions, thinly sliced

Butter

1 lettuce, outside leaves only

150g frozen peas

1 bunch fresh mint

Nutmeg

Around 90ml dry white wine

75ml double cream

Lemon juice

50ml cider or white wine vinegar

135ml sunflower or grapeseed oil

8 large scallops

• Stew the onion gently in a little butter for 5 mins
• Shred the lettuce and add to onions, along with peas, 3-4 mint leaves, a small pinch of nutmeg a good pinch of sugar and S&P
• Add wine, cover and stew for 30 mins or until peas are tender
• Add cream and simmer briskly to reduce by third
• Puree in blender, add a little lemon juice to sharpen. Set aside
• For the vinaigrette. Put 6-7 sprigs of mint into blender with a teaspoon of sugar and pinch of salt
• Boil the vinegar and pour into blender. Start blender and when ingredients are smooth add oil a little at a time
• Cook scallops in heavy frying pan or griddle for just under two mins each side
• To serve, arrange the scallops around a mound of pea puree, and drizzle just a little vinaigrette between them