Scallops with Green Peas and Asparagus
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 201
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 23
- Sodium
- 307
- Total: 30 min
- Active: 20 min
Ingredients
350 grams (12 ounces) frozen peas
2 to 3 tablespoons extra-virgin olive oil
2 sprigs of mint, leaves picked
1 tablespoon olive oil
Bunch of asparagus, trimmed
12 fat king scallops, with or without roe
25 grams (1 ounce) unsalted butter
20 grams (3/4 ounce) grated Parmesan cheese
Directions
Special equipment:
Saucepan, frying pan- Cook the peas in a saucepan of boiling water for 2 to 3 minutes, then drain, reserving 100ml (1/2 cup) of the cooking water. Blitz two-thirds of the peas with half the extra-virgin olive oil, the reserved cooking water and almost all of the mint leaves. Season and set aside.
- Heat half the olive oil in a frying pan and sear the asparagus until lightly charred and just cooked. Set aside with the unblitzed peas and keep warm.
- Pat the scallops dry with kitchen paper. Add the butter to the hot pan and when it starts to bubble, add the scallops and sear them for 1 to 2 minutes on each side, spooning the brown butter over the top after you turn them.
- Put a splodge of pea puree onto four plates, top with the charred asparagus and peas and the golden scallops. Drizzle with the remaining extra-virgin olive oil and scatter with Parmesan shavings and the reserved mint leaves.