Scallops and Mushy Peas

Scallops and mushy peas may seem an unlikely pairing at first glance, but this dish beautifully marries the delicate sweetness of scallops with the comforting, earthy tones of mushy peas. When presented artfully, this combination transforms into a culinary masterpiece, celebrating both traditional and modern British cuisine.

The dish is an example of how the humble mushy pea, often associated with classic British fish and chips, can be elevated to new gastronomic heights. The peas, cooked to perfection, are mashed to a smooth yet slightly textured consistency, allowing their natural sweetness to shine through. They form the vibrant green base of the plate, grounding the dish in a rustic British tradition while providing a contrasting backdrop for the scallops.

Scallops, with their subtle sweetness and delicate texture, are the star of this dish. Seared to a golden brown on the outside while remaining tender and succulent within, they are placed atop the mushy peas, their rich flavour perfectly complementing the earthiness of the peas. The interplay between the soft peas and the firmer scallops creates a delightful mouthfeel, offering layers of taste with every bite.

Adding to the complexity of the dish is a saffron sauce, a luxurious element that brings warmth and a hint of exoticism. The sauce, with its rich golden hue, is carefully drizzled around the scallops, infusing the dish with an aromatic depth that enhances the natural flavours of the scallops and peas. Saffron, often associated with Mediterranean and Middle Eastern cuisines, adds a sophisticated twist to this quintessentially British dish, demonstrating the potential for fusion in modern gastronomy.

To complete the presentation, delicate edible flowers are artfully scattered across the plate, adding a final touch of elegance. These flowers not only contribute to the visual appeal of the dish but also introduce subtle floral notes that elevate the overall flavour profile.

In this dish, the contrast between tradition and innovation is apparent, yet it is precisely this tension that makes Scallops and Mushy Peas so compelling. It is a celebration of British culinary heritage, reimagined with finesse and creativity.

I serve 6 scallops to each diner as a main dish but the number is up to you.

Scallops and Mushy Peas

This dish elegantly combines the delicate sweetness of seared scallops with the earthy comfort of mushy peas. The saffron sauce adds a touch of luxury and warmth, while edible flowers provide a final flourish, both in taste and presentation.

4.82 from 32 votes

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Course: Main Dish

Cuisine: British

Keyword: Sauce, Scallops, Spice, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 People

Calories: 434kcal

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Ingredients

 

MetricImperial

For the Mushy Peas:

• 300 g frozen peas
• 1 small onion finely chopped
• 1 clove garlic minced
• 1 tbsp butter
• 50 ml vegetable stock
• salt to taste
• pepper to taste

For the Scallops:

• 24 large scallops cleaned and patted dry
• 1 tbsp olive oil
• 1 tbsp butter
• salt to taste
• pepper to taste

For the Saffron Sauce:

• 100 ml white wine
• 1 pinch saffron threads
• 200 ml double cream
• 1 small shallot finely chopped
• 1 tbsp butter
• salt to taste
• pepper to taste

For Garnish:

• Edible flowers e.g., violas, nasturtiums(optional)
• Fresh herbs optional

Instructions

Prepare the Mushy Peas:

• In a medium saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
  1 small onion, 1 tbsp butter, 1 clove garlic
• Add the peas and vegetable stock, bringing the mixture to a simmer. Cook for about 5 minutes until the peas are tender.
  300 g frozen peas, 50 ml vegetable stock
• Using a potato masher or a hand blender, mash the peas to a smooth yet slightly textured consistency. Season with salt and pepper to taste. Set aside and keep warm.
  salt, pepper

Prepare the Saffron Sauce:

• In a small saucepan, melt the butter over medium heat. Add the shallots and cook until softened, about 3 minutes.
  1 small shallot, 1 tbsp butter
• Add the white wine and saffron threads, bringing the mixture to a simmer. Reduce by half.
  100 ml white wine, 1 pinch saffron threads
• Stir in the double cream, and continue to simmer until the sauce thickens slightly, about 5 minutes. Season with salt and pepper to taste. Keep warm.
  salt, 200 ml double cream, pepper

Sear the Scallops:

• Season the scallops with salt and pepper on both sides.
  salt, 24 large scallops, pepper
• In a large frying pan, heat the olive oil over medium-high heat. Add the butter, allowing it to melt and foam slightly.
  1 tbsp butter, 1 tbsp olive oil
• Place the scallops in the pan, searing for about 1-2 minutes on each side until they develop a golden crust. Be careful not to overcook them; the scallops should remain tender and slightly translucent in the centre.

Assemble the Dish:

• Spoon a generous portion of mushy peas onto the centre of each plate.
• Place six scallops on top of the peas.
• Drizzle the saffron sauce around the scallops, adding a touch to the scallops themselves.
• Garnish with edible flowers and fresh herbs if desired.
  Fresh herbs, Edible flowers

Nutrition

Calories: 434kcal | Carbohydrates: 19g | Protein: 17g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 490mg | Potassium: 485mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1605IU | Vitamin C: 32mg | Calcium: 70mg | Iron: 2mg