Name: Scallops with pea puree
Cook time: 30 min
Total time: 30 min
Ingredients: Scallops; 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

Ingredients

Scallops

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

Method

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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