Scallops with pea & mint purèe

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• YumYum

  13 September 2011

  YumYum rated and commented on this recipe

  

  Wonderful!!! I used a little less liquid but opted for the pulse action on the processor which gave me more control and it was perfect. Also made this before my dinner party and heated up when needed and it was fine. A definite winner!

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• Gem

  29 October 2011

  Gem rated and commented on this recipe

  

  We had this last Christmas Day as a starter and everyone loved it. So simle, ready in minutes and tasted fab!

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• Kay Pearson

  12 February 2012

  Kay Pearson rated and commented on this recipe

  

  Made this for a valentines starter it was beautiful and looked really good. Partner really enjoyed it.

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• Dragon

  02 May 2012

  Dragon rated and commented on this recipe

  

  Perfect for dinner party. Impressive and easy to prepare. My guests loved it!

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• Laura

  17 May 2012

  Laura rated and commented on this recipe

  

  We love this dish in our house. We use the pea puree to go with lots of other things like smoked cod and salmon fillets too. The sweetness of the peas really compliments the flavour of the scallops. I definitely don't use all of the 100ml of stock. I would say add a little, and if needed to, then add more, because hard to rectify if you add too much.

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• DavidHarlem

  07 June 2012

  DavidHarlem commented on this recipe

  The first time I had this combination was at Kensington Place Restaurant years ago (it's no longer on the menu) it was delicious. I've been recreating it since I returned to the states. If the scallops are fresh, dry, sea scallops you'll love this recipe whether or not you're a fish lover or not, and except for a bit of butter it's very healthy.

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• WSharpe

  18 October 2012

  WSharpe commented on this recipe

  Quick, Simple and very very tasty.... A must do in any household!! YUM!!!

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• Devon Bird

  31 December 2012

  Devon Bird rated and commented on this recipe

  

  Wonderful - loved it! And so very easy

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• Sophie Johns

  28 April 2013

  Sophie Johns commented on this recipe

  Amazingly easy I didn't have any leaves but drizzled plate with balsamic glaze before I added pea mixture and it was gorgeous also just used a stock cube with 100 ml of water

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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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