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
