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    Garlic scallops with minted pea purée and cucumber ribbons

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    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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