• 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


  • 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.


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