Scallops in a Pea and Mint Purée

Put the podded peas into a saucepan along with eight to ten mint leaves, a tablespoonful of olive oil and a teaspoonful of salt. Barely cover with water and simmer for fifteen minutes or so until tender. Add a little more water during the cooking if required.

Keep a couple of tablespoonfuls of peas to one side. Blend the rest of the peas/mint/water mixture until smooth. Return to the saucepan, thin with a little more water if required. Then carefully season to taste with salt and lemon juice.

Season the scallopes with salt and pepper on both sides. Add a couple of tablespoonfuls of olive oil to a pan and fry the the scallopes for about three minutes per side until nicely browned.

Reheat the pea purée and pour carefully on to the serving dishes. Place the scallopes on to the purée and garnish with the whole peas and some mint leaves  Zoom  .