Scallops with pea & mint purèe

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• 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.

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• 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.

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• ewishart

  04 February 2008

  ewishart rated this recipe

  

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• 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...

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• 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 !

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• grayske

  30 May 2008

  grayske rated and commented on this recipe

  

  I loved this one

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• 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.

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• 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.

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• pinkie

  19 March 2009

  pinkie rated and commented on this recipe

  

  Quick easy but impressive starter, will certainly do it again.

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• KenNeedham

  17 May 2009

  KenNeedham rated and commented on this recipe

  

  Everybody loved this one. I did find that I needed less liquid in the pea purèe though, the first time I did this I used the proportions in the recipe and it was a little too liquid.

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• Redladym

  22 May 2009

  Redladym rated and commented on this recipe

  

  Really delicious, quick and easy. Loved the pea puree.

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• A Gordon

  29 June 2009

  A Gordon commented on this recipe

  Made this for friends at the weekend. What a treat. Tasted fantastic,looked great and more importantly so easy to make.

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• Belkey

  22 July 2009

  Belkey rated and commented on this recipe

  

  Delicious & worked perfectly.

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• Belkey

  22 July 2009

  Belkey rated and commented on this recipe

  

  Delicious & worked perfectly.

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• Maryse

  29 September 2009

  Maryse rated and commented on this recipe

  

  Didn't change a thing. All my guests appreciated this.

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• JuliaM

  15 January 2011

  JuliaM commented on this recipe

  I would recommend using only half the stock (ie 50mls) otherwise it is a pea sauce and far too runny and slops around the plate. I used about 50mls of stock, steamed the peas and then blended everything together, it was a much better consistency this way. Great recipe though and always goes down well as a starter. The cumin on the scallops is a fantastic tip and really does make a difference.

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• trollydolly

  29 January 2011

  trollydolly commented on this recipe

  just made puree its delicious agree less stock but ive made too much do you think this could be frozen and kept in the freezer once it is made not sure if you can if peas were frozen to start with.

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• sandra40

  23 February 2011

  sandra40 rated and commented on this recipe

  

  Absolutely loved it, fabulous starter!

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• lindeens

  12 March 2011

  lindeens rated and commented on this recipe

  

  Loved it! Significantly reduced the quantity of stock and added more butter instead of oil for searing scallops.

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• Sue Spink

  14 August 2011

  Sue Spink rated and commented on this recipe

  

  Yum. I have to confess I ate it all for supper!! You could freeze the pea puree though as it is cooked.

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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

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Difficulty and servings

Serves 4

Preparation 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

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

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