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[edit] Ingredients
12 |
plump fresh scallops olive oil |
1 |
kg floury potatoes (eg King Edwards Maris Piper Desirse) |
250 |
grams peas (fresh or frozen) |
100 |
grams butter softened |
|
fresh mint (optional) |
[edit] Preparation
Step 1 |
If the scallops are very thick separatethe white scallop muscle from the orange coral: the coral cooks more quickly and tends to burst and splatter all over your cooker if it is in a hot pan for too long. |
Step 2 |
Otherwise leave whole. |
Step 3 |
Marinate the scallops in a little olive oil and set aside for at least 20 minutes. |
Step 4 |
Peel and chop the potatoes cook in salted water until tender. |
Step 5 |
Meanwhile cook the peas until just done but still bright green. |
Step 6 |
Drain then place in a blender or food processor with half the butter. |
Step 7 |
Process until you have a smooth puree. |
Step 8 |
Drain the potatoes and allow to steam in a colander until thoroughly dry then mash with the remaining butter. |
Step 9 |
|
Step 10 |
Heat a heavy frying pan until it is very hot and smear with a tiny amount of oil. |
Step 11 |
Add the scallop muscles (or wholescallops) and sear on one side for 1 minute. Season turn and add the corals. |
Step 12 |
Cook over a high heat for a further 11 1/2 minutes or until just cooked. |
Step 13 |
To serve place a mound of pea mash on each plate and top with the scallops and coral. |
Step 14 |
Garnish with fresh mint if you like. |
Step 15 |
Add some freshly chopped mint while mashing the potatoes if you like. |
Step 16 |
Serves 4 |




