- Serves: 6
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Effort: medium
- handful of fresh mint leaves
- 1 tbsp olive oil, plus extra for brushing
- 1 onion, finely chopped
- 600 ml chicken stock, preferably home-made
- 1 kg frozen peas
- pinch of sugar
- 12 large fresh scallops, cleaned and trimmed, white sliced in half, coral left whole
- black pepper
1. Set aside about two-thirds of the mint leaves and chop the rest really finely.
2. Heat the oil in a large frying pan over medium-low heat. Add the onion and gently fry for 5-7 minutes until softened and translucent.
3. Meanwhile, bring the stock to the boil in a small saucepan.
4. Add the whole mint leaves to the onion and cook briefly until just wilted.
5. Pour in the hot chicken stock and bring it back to the boil.
6. Add the frozen peas, bring back to the boil and simmer for 3 minutes until just cooked.
7. Pour the contents of the pan through a sieve set over a bowl. Reserve the liquid.
8. Put the peas in a food processor or blender. Whiz to a purée, adding a bit of the reserved stock, but keeping the purée thick.
9. Pour the purée into a saucepan and warm gently. Season with a pinch of sugar, and salt and pepper to taste. Sprinkle with the finely chopped mint leaves.
10. To cook the scallops, heat a ridged toasting machine, or ridged griddle or frying pan. Brush with a little oil. When the surface is hot, quickly place the white discs of scallop on top. After about a minute, add the coral, then close the lid if using a toasting machine. Turn the whites if using a griddle or frying pan. Cook for about another minute. Remove from the heat the moment the whites are translucent.
11. Serve immediately with the pea purée.
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