Scallops with pea puree

  • 30 mins cooking
  • Makes 24 Item
  • Print


  • 2 tomatoes (300g), peeled, seeded, chopped finely
  • 1 tablespoon olive oil
  • 1 tablespoon verjuice
  • 2 tablespoon fresh chervil leaves
  • 2 teaspoon finely grated lemon rind
  • 24 scallops on the half shell, roe removed
Pea puree
  • 1 1/2 cup (180g) frozen peas
  • 1/4 cup (60ml) pouring cream
  • 2 tablespoon hot water, approximately
  • salt and pepper, to taste


Scallops with pea puree
  • 1
    Combine tomato, oil, verjuice, chervil and rind in medium bowl.
  • 2
    To make pea puree, boil, steam or microwave peas until tender; drain. Blend peas with cream and enough of the water to give a thick pouring consistency; season to taste.
  • 3
    Remove scallops from shells; wash and dry shells. Spoon pea puree into shells.
  • 4
    Heat oiled large frying pan; cook scallops about 30 seconds each side or until browned lightly but still soft in the centre.
  • 5
    Place scallops on pea puree; top scallops with tomato mixture.

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