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SCALLOPS WITH THAI SCENTED PEA PUREE
I love the bouncy sweetness of scallops and, although you might think the equal sweetness of the peas would be too much alongside, the deep flavour of coriander and chilli and the sharpness of lemongrass miraculously provided by the thai green curry paste, make it a zingy and yet still comforting accompaniment. This is a real treat of a supper, both for the eater and the cook.
Recipe posted by Nigella
Ingredients
- 500g frozen petits pois
- 1–2 x 15ml tablespoons Thai green curry paste
- 75g crème fraîche
- sea salt flakes or pouring salt, to taste
- 2 teaspoons groundnut or other flavourless oil
- 2 teaspoons butter
- 6 big scallops (such as sold in shell by fishmongers) or 10–12 small ones (such as sold in packets in the supermarket), preferably diver-caught
- juice 1 lime
- 1–2 x 15ml tablespoons chopped
- fresh coriander or Thai basil
Method
Serves: 2
- 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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