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Ingredients
- frozen peas 250g
- butter
- chicken stock fresh, made up to 100ml
- mint a small bunch, roughly chopped
- scallops 12
- ground cumin ½ tsp
- sunflower oil
- winter salad leaves to serve
- balsamic vinegar
Method
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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.
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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.
