Seared scallops
This makes a really quick but impressive looking starter. The pea purée is quite soft, so it doubles up as a sauce. You can make the pea purée before your guests arrive and then the scallops, which are flavoured with only a little cumin and salt, take just minutes to cook
- 250g frozen peas
- butter
- fresh chicken stockmade up to 100ml
- a small bunch mintroughly chopped
- 12 scallops
- ½ tsp ground cumin
- sunflower oil
- to serve winter salad leaves
- balsamic vinegar
Method
step 1
Put the peas, 25g butter and stock in a pan and season well. Simmer for about 3-4 minutes (you want the peas to stay bright green) then put in a food processor or blender with the mint and whizz to a purée. Put back in the pan and keep warm.
step 2
Season the scallops with a little cumin and salt. Heat a non-stick frying pan to very hot with a little oil and butter. Sear the scallops for about 1 minute each side (you want a nice caramelised colour on them). Serve 3 scallops per person on a bed of the pea purée with a few leaves dressed with balsamic.
