Pea purée & Parma ham scallops
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This special starter is just the thing to kick off a fantastic dinner party
Ingredients
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
Instructions
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.
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