A sophisticated starter.


  • pea puree:
  • 2 finely chopped shallots
  • 20 g butter
  • 2 tblsp white wine
  • 200 g frozen peas (or better still petit pois)
  • 2 tblsp double cream
  • mint vinaigrette:
  • 1-2 lemons (juice only)
  • 1 tblsp white wine vinegar
  • 4 tblsp olive oil
  • bunch of mint (finely chopped)
  • scallops:
  • 12 large scallops
  • olive oil for frying the scallops
  • juice of 1 lemon


  • For the pea puree gently soften the shallots in the butter for 5 minutes, add the wine and boil it away without allowing the shallots to colour. Add the peas and cream, and cook for barely 1 minute. Puree and push through a fine sieve. Season with salt, pepper and lemon juice. Keep the mashed peas as a garnish for the plate.
  • To make the vinaigrette combine the white wine vinegar, olive oil and mint, and season with salt and pepper.
  • Preheat a frying pan until really hot. Gently toss the scallops in a little olive oil and then season with salt. Place on the hot surface of the pan and leave them alone. Cook for 2 minutes, turn and cook for 2 minutes on the other side add some of the lemon off the heat.
  • Gently reheat the pea puree and spoon on to 6 warmed plates. Place the scallops on top and spoon over some of the mint vinaigrette. You can use the mashed pea as a garnish.

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