Scallops with pea & mint purèe

Recipe uploaded by

olive magazine

3 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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.
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.

Know-how

This makes a really quick but impressive looking starter. The pea purée is quite soft, so it doubles up as a sauce.

Per serving

201 kcalories, protein 21.8g, carbohydrate 6.3g, fat 10.1 g, saturated fat 4.6g, fibre 3.2g, salt 0.76 g

Latest comments and suggestions

• ewishart

  29 January 2008

  ewishart commented on this recipe

  i love this and so did everyone i made it for, even the people who said they dont really like fish loved it. The pea puree would work with quite alot of dishes, just be carefull not to put to much stock in or over blend.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ewishart

  29 January 2008

  ewishart commented on this recipe

  i love this and so did everyone i made it for, even the people who said they dont really like fish loved it. The pea puree would work with quite alot of dishes, just be carefull not to put to much stock in or over blend.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ewishart

  04 February 2008

  ewishart rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Georgies

  10 February 2008

  Georgies commented on this recipe

  Dished this up last night at a dinner party and I can once again confirm that this is a sure winner! I think its further worthwhile to mention to be careful with the mint as if you get it wrong it may over power the dish! Use 1 to 3 ratio with the rest of the puree mixture to be spot on! Enjoy...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pewtersfood

  21 April 2008

  Pewtersfood rated and commented on this recipe

  

  For some reason I was really disappointed with this.I love scallops & I loved the idea of the recipe but for me it didn't come off.Looks like I'm alone though !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• grayske

  30 May 2008

  grayske rated and commented on this recipe

  

  I loved this one

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hlnharrison

  05 August 2008

  hlnharrison commented on this recipe

  This is the best starter I have ever eaten - either at home or in a restaurant. Just fabulous.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• amber

  30 December 2008

  amber commented on this recipe

  really enjoyed this, don't tell my guests that I actually bought a bag of frozen scallops from a well known 'foreign' store (!) they were really good and no one realised they wern't fresh!!! pea puree was yummy - especially with the balsamic vinegar.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4068/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250g frozen peas
• butter
• chicken stock fresh, cube or concentrate, made up to 100ml
• a small bunch of mint , roughly chopped
• 12 scallops
• ½ tsp ground cumin
• sunflower oil
• winter salad leaves, to serve
• balsamic vinegar

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 250g frozen peas
• butter
• chicken stock fresh, cube or concentrate, made up to 100ml
• a small bunch of mint , roughly chopped
• 12 scallops
• ½ tsp ground cumin
• sunflower oil
• winter salad leaves, to serve
• balsamic vinegar

Per serving

201 kcalories, protein 21.8g, carbohydrate 6.3g, fat 10.1 g, saturated fat 4.6g, fibre 3.2g, salt 0.76 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.