Recipe for Griddled Scallops with Pea Puree and Mint Vinaigrette
Serves 2
2 spring onions
butter the outside leaves of a lettuce
150g fresh shelled or frozen peas
1 bunch of mint nutmeg sugar
glass of white wine
75ml double cream
lemon juice
50ml cider vinegar or white wine vinegar
125ml sunflower oil
8 scallops, shucked, rinsed and cut in half if very large
Although you will not need so much mint vinaigrette, it is difficult to make in smaller quantity and keeps well in the fridge, to accompany some lamb chops on another occasion. To make the puree, slice the spring onions and stew them in a little butter. Finely shred the lettuce leaves and add to the pan, then stir in the peas. Add three or four leaves of mint, a small pinch of nutmeg, a good pinch of sugar and some salt and pepper.
Add the white wine and then stew, covered on a low heat for half an hour.
When the peas are very tender and swollen, add the cream and simmer briskly to reduce, until it is in danger of catching on the sides of the pan. Remove from the heat and puree in a blender until very smooth.
Sharpen the seasoning with a little squeeze of lemon and more salt and pepper if it needs it. Put the puree in a small saucepan and keep warm.
To make the vinaigrette, pick six or seven sprigs of mint, chop the leaves very roughly and put them in a blender. Add a teaspoon of sugar and a big pinch of salt. Bring the vinegar up to the boil and pour over the mint.
Switch on the blender and add the oil in a steady trickle. Check the seasoning and adjust with lemon, salt and pepper if necessary. To cook the scallops, salt them lightly, leave for 10 minutes and then pat them dry with kitchen paper. Lightly brush them with a little sunflower oil.
Get a heavy, dry frying pan or a griddle very hot and put the scallops on it one by one. Do not move them for a couple of minutes, but let them brown well. Turn and cook for another two minutes, then remove. They should be just hot in the middle, but very moist.
To serve, arrange the scallops around a mound of the pea puree on each plate and drizzle the vinaigrette between them. Do not drown the scallops.
