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.

Prep Time 20

Cook Time 25

Total Time 45

Servings People

Ingredients

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