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Pan-fried Scallops with Pea & Mint Salad

Pan-fried Scallops with Pea & Mint Salad

A special dish for a dinner party, romantic night or a day when you just want to treat yourself! It's full of flavours yet delicate and simple to prepare - we adore it.

 
Makes 2 portions
 
Ingredients
 
- 6 cleaned fresh roe-on scallops (skip the roe if you don't like it)
- 120g frozen peas
- 1 lemon
- 1 tablespoon salted butter
- 15g fresh mint leaves 
- Watercress to serve
- Olive oil, salt and pepper (to taste)
 
Method
  1. Add the frozen peas to a bowl and cover with boiling water (off the hob) until peas are all submerged. Place a lid or upside-down plate to close the bowl and leave for 4mins until the peas have softened but still have a bite to them.
  2. Strain the peas and rinse with cold water to stop the cooking process. Set aside to finish cooling.
  3. Meanwhile, finely slice the mint leaves, being careful to remove all the stems.
  4. Add the mint leaves to the cooled peas alongside a generous drizzle of olive oil, zest of one lemon, juice of half a lemon, salt and pepper to taste. Mix to combine.
  5. Use a fork or pestle to slightly crush the peas, still leaving them chunky and with plenty of texture.
  6. Grab the two serving plates of your choosing and place a handful of watercress in the midde, creatig a nest. Top it with the pea salad (c. 4 tablespoons on each) and set aside.
  7. Finally, let's prepare the scallops. Place them on top of a paper towel to remove excess water and tap them with another paper towel to do the same for the top - this step will ensure the outside crisps up during frying.
  8. Season both sides generously with salt and pre-heat a non-stick pan on medium-high heat until it is quite hot.
  9. Add a generous drizzle of olive oil to the pan and go in with the scallops. Allow them to cook for 2mins on one side, without moving them, and flip them over.
  10. Add a tablespoon of butter to the pan as soon as you have flipped the scallops and baste them with butter during the 2mins of cooking on the second side.
  11. Remove them from the pan and add three on top of each plated pea & mint salad. Sprinkle with sea salt flakes for a great finish.
  12. Enjoy!