Pea Mash With Seared Scallops
By: Anonymous
Published: Monday, November 30, 2009 - 4:39pm

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)

Preparation

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. 2 Otherwise leave whole. 3 Marinate the scallops in a little olive oil and set aside for at least 20 minutes. 4 Peel and chop the potatoes cook in salted water until tender. 5 Meanwhile cook the peas until just done but still bright green. 6 Drain then place in a blender or food processor with half the butter. 7 Process until you have a smooth puree. 8 Drain the potatoes and allow to steam in a colander until thoroughly dry then mash with the remaining butter. 9 Add the pea pur6e and plenty of salt and pepper to taste. 10 Heat a heavy frying pan until it is very hot and smear with a tiny amount of oil. 11 Add the scallop muscles (or wholescallops) and sear on one side for 1 minute. Season turn and add the corals. 12 Cook over a high heat for a further 11 1/2 minutes or until just cooked. 13 To serve place a mound of pea mash on each plate and top with the scallops and coral. 14 Garnish with fresh mint if you like. 15 Add some freshly chopped mint while mashing the potatoes if you like. 16 Serves 4