Photo of Pea purée & Parma ham scallops by WW

Pea purée & Parma ham scallops

Points® value
Total Time
20 min
5 min
15 min
This special starter is just the thing to kick off a fantastic dinner party


Peas, fresh or frozen

250 g

Half Fat Crème Frâiche

2 tablespoon(s), level

Mint, Fresh

3 sprig(s), leaves picked and finely chopped

Parma Ham

2 slice(s), thin , halved vertically

Calorie controlled cooking spray

4 spray(s)

Scallops, Raw

200 g, (4 x 50g) coral removed

Pea shoots

50 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the peas in a pan of boiling water for 3-4 minutes, then drain and refresh under cold running water. Reserve a handful to garnish, then whizz the rest in a blender or food processor with the crème fraîche and mint until you have a coarse purée. Season to taste, then set aside and keep warm.
  2. Meanwhile, put the Parma ham on a baking sheet and bake for 5 minutes, or until crisp.
  3. Mist a nonstick frying pan with cooking spray and heat over a medium-high heat. Season the scallops and sear for 2-3 minutes until golden, turning once.
  4. Divide the pea purée between small plates, top with a scallop and Parma ham crisp, then serve garnished with the reserved peas and pea shoots.