Seared scallops
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 250g frozen peas
- 25g butter, plus extra for frying
- chicken stock, made up to 100ml
- mint, roughly chopped
- 12 scallops
- ½ tsp ground cumin
- splash sunflower oil
- winter salad leaves, to serve
- balsamic vinegar, to serve
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.
