Serves 4
Ready in 30 minutes
Syns - Free on Extra Easy
Ingredients
12 large or 20 small fresh scallops, cleaned
juice and finely grated zest of 1 lemon
1 red chilli, deseeded and very finely chopped
2 tbsp very finely chopped parsley
salt and freshly ground black pepper
finely chopped chives and lemon zest, to garnish
lemon wedges, to serve
For the minted pea puree
100ml/3½fl oz vegetable stock
312g/11oz frozen peas
5-6 tbsp very finely chopped mint
2-3 tbsp fat free natural yogurt
Method
1. Place the scallops in a large ceramic bowl with lemon juice and zest, red chilli and parsely. Season to taste, stir to mix well and leave to marinate for 10-15 minutes.
2. Meanwhile make the pea puree by placing the stock in a wide frying pan and bringing to the boil. Add the peas and cook for 6-8 minutes. Season well and transfer the mixture to a food processor together with the chopped mint and yogurt. Blend until fairly smooth, transfer to a bowl, set aside and keep warm.
3. Heat a large, non-stick frying pan until very hot, add the scallops and sear and cook for 1-2 minutes on each side or until just cooked through (do not overcook or they will become tough).
4. Spoon the pea puree on the base of four shallow plates and divide the scallops between them. Serve immediately, garnished with the chopped chives, lemon zest and lemon wedges to squeeze over.
Syns - Free on Extra Easy
Ingredients
12 large or 20 small fresh scallops, cleaned
juice and finely grated zest of 1 lemon
1 red chilli, deseeded and very finely chopped
2 tbsp very finely chopped parsley
salt and freshly ground black pepper
finely chopped chives and lemon zest, to garnish
lemon wedges, to serve
For the minted pea puree
100ml/3½fl oz vegetable stock
312g/11oz frozen peas
5-6 tbsp very finely chopped mint
2-3 tbsp fat free natural yogurt
Method
1. Place the scallops in a large ceramic bowl with lemon juice and zest, red chilli and parsely. Season to taste, stir to mix well and leave to marinate for 10-15 minutes.
2. Meanwhile make the pea puree by placing the stock in a wide frying pan and bringing to the boil. Add the peas and cook for 6-8 minutes. Season well and transfer the mixture to a food processor together with the chopped mint and yogurt. Blend until fairly smooth, transfer to a bowl, set aside and keep warm.
3. Heat a large, non-stick frying pan until very hot, add the scallops and sear and cook for 1-2 minutes on each side or until just cooked through (do not overcook or they will become tough).
4. Spoon the pea puree on the base of four shallow plates and divide the scallops between them. Serve immediately, garnished with the chopped chives, lemon zest and lemon wedges to squeeze over.
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