Seared scallops with pea puree & Parma ham crisps

Total Time
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 tablespoons, 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.

Start eating better than ever!