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Scallops With Thai Scented Pea Puree

by . Featured in KITCHEN
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Introduction

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.

For US cup measures, use the toggle at the top of the ingredients list.

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.

For US cup measures, use the toggle at the top of the ingredients list.

Scallops With Thai Scented Pea Puree
Photo by Lis Parsons
Ocado

(UK only)

Please note that we’ve now introduced a shopping feature with our friends at Ocado so that you can get your ingredients delivered direct to your door, if Ocado serves your area - check at ocado.com/postcode. We hope that this will make shopping for Nigella’s recipe ingredients easier. For any queries related to your Ocado shop, head to ocado.com/customercare.

Ingredients

Serves: 2

Metric Cups
  • 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)
  • 1 pound frozen petits pois
  • 1 tablespoon green thai curry paste
  • ⅓ cup creme fraiche
  • kosher salt (to taste)
  • 2 teaspoons peanut 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 cilantro (or Thai basil)

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Additional Information

For gluten free: most Thai curry pastes are gluten free but check the label on the jar.

MAKE AHEAD:
The pea purée can be made 2-3 hours ahead. Drain the peas and immediately rinse with plenty of cold water. Purée when cold with 1 tablespoon of the curry paste and the crème fraîche. Put in a bowl, cover and leave in a cool place or fridge. Reheat gently in a saucepan, taste and adjust seasoning before serving.

For gluten free: most Thai curry pastes are gluten free but check the label on the jar.

MAKE AHEAD:
The pea purée can be made 2-3 hours ahead. Drain the peas and immediately rinse with plenty of cold water. Purée when cold with 1 tablespoon of the curry paste and the crème fraîche. Put in a bowl, cover and leave in a cool place or fridge. Reheat gently in a saucepan, taste and adjust seasoning before serving.

Tell us what you think

What 3 Others have said

  • Ever since we discovered this delicious, zesty, flavorful, balanced dish, my daughter has asked for it on every birthday in December. We are a spice-loving family and add thinly sliced rings of red Thai chiles as well as minced capsicum (red bell pepper) for color and texture. We like how the colors of the dish reflect the Christmas season as well. Thanks for an easy yet stunning dish that we can make quickly whilst arranging all the other details of a busy birthday and holiday season.

    Posted by gabawray on 5th December 2021
  • What an easy weeknight recipe! I love the tartness of the lime juice used to deglaze the scallops, which nicely compliments the Thai scented pea puree.

    Posted by mathmom on 25th June 2013
  • Tried this recipe with giant prawns and it was a winner! My guests said it was simple and elegant. Thanks!

    Posted by CeciliaLim on 4th October 2012
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