Roast Orkney scallops with crushed peas & mint – from Ollie Dabbous

Roast Orkney scallops with crushed peas & mint – from Ollie Dabbous


Ingredients:

 

For the Crushed Peas

250g Defrosted peas

50g Olive oil

Pinch of Salt 

Pinch of Sugar 

 

For the Mint Sauce

75g       Water 

75g       Chardonnay vinegar 

25g       Sugar 

Pinch     Salt 

25g       Mint, finely chopped 

 

For the Scallops

1 – 3 Scallops per person, depending on size

Olive oil

Lemon juice

 

Method

Pulse all the Crushed Peas ingredients in a Robotcoupe until crushed, then transfer to a small pan

For the Mint Sauce, bring the water, vinegar, sugar and salt to a boil.

Remove from the heat and add the mint. 

Season the scallops well with fine salt, then fry in olive oil a hot pan until well coloured on one side, then turn.

Finish cooking on the other side or under the grill.

They should be just cooked. 

Transfer the Scallops to a tray and drizzle over some lemon juice. 

To serve, place some scallop shells in the bowl. 

Heat the crushed peas and place 1 large tbsp. in each shell. Flatten slightly and place some pea shoots and mint tips around the outside. 

Spoon 1 full tbsp. of mint sauce over each one. 

Top with the scallop.

Further embellished with a slice of black pudding