Griddled Scallops with Pea Puree and Mint

Name: Griddled Scallops with Pea Puree and Mint
Yield: Serves 10
Cuisine: United Kingdom
Ingredients: 50 g/2 oz butter; 3–5 scallops per person, cut in half if large; 1 small lettuce, shredded; 1 onion, sliced; 250 g/8 oz peas, fresh or frozen; 2 mint leaves; leaves from 3 sprigs of mint, finely chopped; leaves from 3 sprigs of mint, finely chopped; 1 teaspoon sugar; about 50 ml/2 fl oz boiling white wine vinegar; 150–200 ml/5–7 fl oz light, clean-tasting oil, e.g. sunflower or groundnut; 150–200 ml/5–7 fl oz light, clean-tasting oil, e.g. sunflower or groundnut; 150–200 ml/5–7 fl oz light, clean-tasting oil, e.g. sunflower or groundnut; 250 g/8 oz peas, fresh or frozen; 250 g/8 oz peas, fresh or frozen; ½ teaspoon sugar; 125–150 ml/4–5 fl oz dry white wine; 150 ml/¼ pint double cream; 1 teaspoon lemon juice; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
10

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

3–5 scallops per person, cut in half if large

Europe
United Kingdom
Dinner
Pescatarian
Gluten-free
England

Method

To make the pea purée, heat half the butter in a casserole, add the sliced onion and cook until softened but not coloured. Add the lettuce, mint, peas, sugar, salt, pepper and white wine. Cook very gently for 30 minutes, or until the peas are tender. Boil off any excess liquid, and then add the cream and reduce again. Purée the mixture with the remaining butter and the lemon juice.

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