A treat of a supper from ” Kitchen” by Nigella Lawson.
Ingredients
- 500 grams frozen petits pois
- 1 tablespoon green thai curry paste
- 75 grams creme fraiche
- Maldon sea salt flakes to taste
- 2 teaspoons groundnut oil or other flavourless oil
- 2 teaspoons butter
- 6 large scallops preferably diver caught, or 10-12 small ones
- Juice of 1 lime
- 2 tablespoons chopped fresh coriander or Thai basil
Servings:
Instructions
- Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the crème fraîche. Season to taste with salt and perhaps add more curry paste, depending how strong it is.
- Heat the oil and butter in a frying pan until foamy, then fry the scallops for about 2 minutes a side. If you are using big scallops, then it is sometimes easier to cut them in half across. When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelized on the outside.
- Lift the scallops onto 2 warmed plates and then de-glaze the hot pan by squeezing in the lime juice. Stir to mix well and pick up every scrap of flavour, then pour this over the scallops on each plate.
- Dish up the pea purée alongside the scallops, and sprinkle with the chopped coriander or thai basil. Serve with another wedge of lime, if you feel like it.
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