Pea purée & Parma ham scallops
Peas, fresh or frozen
Half Fat Crème Frâiche
2 tablespoons, level
3 sprig(s), leaves picked and finely chopped
2 slice(s), thin , halved vertically
Calorie controlled cooking spray
200 g, (4 x 50g) coral removed
- 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.
- Meanwhile, put the Parma ham on a baking sheet and bake for 5 minutes, or until crisp.
- 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.
- 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.