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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