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Pea Puree and Scallops
This is one of the most simplest and quickest of main courses to cook for a diner party but the taste is a full on flavour that will leave your guests wanting more. It’s light and not too sinful and leaves plenty of room for dessert! You could also do this dish with prawns or why not try both.
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Ingredients
Serves 4
1 large bag of frozen peas
Finley chopped fresh mint
250g Low fat crème fraiche
Salt and pepper to taste
20 Fresh Scallops
4-5 chopped slices of Pancetta
Few toasted pine nuts
Knob of butter
3 garlic cloves finely chopped.
1. Steam or boil the peas until cooked and place them in blender with the crème fraiche, mint and salt and pepper. Blitz until smooth with a few lumps. You may prefer your pea puree to be smoother, so blitz for a little longer if so.
2. Melt the butter then add the garlic and pancetta for a couple of minutes, then add the scallops turning after a few minutes on each side until slightly brown and cooked inside.
3. Spoon the pea puree onto a plate and place the scallops on top with the pancetta. Sprinkle with pine nuts and garnish with fresh mint.
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