Scallops with pea & mint purèe

Scallops with pea & mint purèe

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

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 20 mins

Method

  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.
Try

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

Recipe from olive magazine, February 2007.

Latest comments and suggestions

  • 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.

  • 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.

  • 04 February 2008

    ewishart rated this recipe

    5 stars

    Flag as inappropriate

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

  • 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.

  • 21 April 2008

    Pewtersfood rated and commented on this recipe

    3 stars

    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.

  • 30 May 2008

    grayske rated and commented on this recipe

    5 stars

    I loved this one

    Flag as inappropriate

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

  • 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.

  • 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.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 20 mins

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
Send to a friend Print this recipe Add to your binder

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.

Subscribe to Good Food

Good Food Magazine

Subscribe to Good Food and enjoy inspired recipes delivered to your door every month. Order today and receive your first 3 issues for just £3. Order today!

Shows

BBC Good Food shows

Dreaming of sunshine? Start planning your trip to the Summer Good Food Show now.

Foodie TV

Food on TV

TV listings on
Radio Times

Saturday Kitchen, BBC1, Saturdays at 10am.

MasterChef, BBC 2, Mon-Wed 8.30pm, Thurs 8pm.

Shopping

Shopping

Buy one Le Creuset casserole and get one free! Only £105 with free p&p.

For more great buys visit Lifestyles direct.