Grilled Scallops with Crushed Peas & Mint

Prep time: 30 mins

Serves: 2-4

Ingredients

Crushed Peas

- 1kg Defrosted birdseye petits pois

- 200g Gold label olive oil

- Salt (to taste)

- 10g Sugar

Mint Sauce

- 300g Water

- 300g Chardonnay vinegar

- 100g Sugar

- 12g Salt

- 100g fresh Mint, finely chopped (reserve the tips).

Scallops

- 400g Scallops

- Olive oil

- 1 Lemon

- Salt (to taste)

Garnish:

- Pea shoots

- Lemon

Method

Crushed Peas

- Pulse all the ingredients in a food processor until you reach your desired texture (the less you pulse, the chunkier it will be).

Mint Sauce

- In a small saucepan on a medium heat, Bring the water, vinegar, sugar and salt to a boil. Once boiling, remove from the heat and add the mint. Check you’re happy with the seasoning, and leave to cool.

Scallops

- Season the scallops well, then fry in olive oil in a hot pan until well coloured, then turn. Finish cooking on the other side. (They should be just cooked).

- Drizzle over the zest & juice of 1 lemon to glaze.

To finish:

- Pour the peas onto a plate, then spoon over a full tbsp of mint sauce.

- Top with the glazed scallops, then scatter over the mint tips, pea shoots and snapdragon.

Chef’s Tip:

For special occasions, serve on the scallop shells for more of a wow factor.