Recipe | Scallops & Pea Puree


Mmmmm, how vibrant is this?! If you follow me on snapchat sushiturtlelife, you'll have watched me cooking with Salsa music and sipping red wine! I just really wanted to treat myself and I fancied something fresh. I saw this amazing recipe on the Great British Chefs website and it just looked so elegant and dainty that I had to recreate it. Luckily we've got a great indoor Market in the centre of Cardiff and it's so convenient. I popped in and picked up 4 plump scallops. Such an easy recipe and taste so. freaking. good.

I've since bought a strainer because I'd love those peas to be a little more refined. Call me a perfectionist! I think the radish gives a great crisp crunch to the dish since the scallops melt like butter in your mouth. Ah!


1. Sweat the diced onions in a small pan with the olive oil. Just as they begin to brown add the chopped garlic and peas. Simmer for 2 minutes on a small flame and add milk.

  • 200ml milk
  • 150g green peas
  • 1 clove garlic
  • 1/2 onion
  • tsp olive oil
  • 2g salt
2. Strain the milk and set aside, puree pea mix in a blender until smooth. Adding the milk to thicken. Immediately place into a cold bain marie to prevent loosing colour.

3. Heat oil on a medium flame in a pan, gently fry the scallops until lightly browned. Cook for 2 minutes each side, add butter, salt & pepper to season and a squeeze of lemon juice. Transfer to a plate with the juices to rest.
  • 2 scallops
  • 1/4 lemon
  • tsp olive oil
  • tsp butter
  • salt & pepper
4. Slice up radish and plate up puree with mint to garnish. Drizzle with lemon scallop juice.

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