Garlic scallops with minted pea purée and cucumber ribbons

February 4, 2010 (Last Updated: January 11, 2019)

Garlic scallops with minted pea purée and cucumber ribbons

Serves: 4
Cooking Time: 30 mins

Ingredients

  • MINTED PEA PURÉE
  • 45ml (3 tbsp) olive oil
  • 2 garlic cloves, finely chopped
  • 150ml chicken stock
  • 160g peas
  • 60ml (¼ cup) fresh mint
  • salt and freshly ground black pepper, to taste
  • GREMOLATA
  • zest of 1 lemon
  • 100ml fresh flat-leaf parsley, finely chopped
  • SCALLOPS
  • 45ml (3 tbsp) olive oil
  • 20ml (4 tsp) butter
  • 1 garlic clove, finely chopped
  • 12 scallops
  • salt and freshly ground black pepper, to taste
  • 1 cucumber, sliced into 16 ribbons
  • lemon wedges, to serve

Instructions

1

For the pea purée, heat the olive oil and sauté the garlic. Add the stock and peas and simmer until the peas are tender, about 3 minutes.

2

Transfer the pea mixture to a food processor, add the mint and blend until smooth. Add a little more stock if needed. Season and set aside to keep warm.

3

To make the gremolata, combine the zest and parsley, mix well and set aside.

4

For the scallops, heat the olive oil and butter in a frying pan and sauté the garlic. Add the scallops and fry until golden on both sides, about 4 minutes. Season and transfer to a plate.

5

To serve, place a few spoons of purée in a serving glass. Thread a cucumber ribbon onto 8 wooden skewers, followed by 3 scallops and another cucumber ribbon. Sprinkle with the gremolata and serve with the lemon wedges.

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