Wealden Times | WT264 | May 2024 | Love Your Home Supplement inside
The lifestyle magazine for Kent & Sussex - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
The lifestyle magazine for Kent & Sussex - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
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Pan fried king scallops<br />
with minted pea purée<br />
& crispy Parma ham<br />
Serves 2 Prep time: 15 minutes<br />
Cooking time: around 15 minutes<br />
• 6 king scallops – leave the roe on<br />
• 30g frozen peas<br />
• 5g fresh mint<br />
• salt & pepper<br />
• 4 slices Parma ham<br />
• pea shoots<br />
1. Lay the Parma ham on a baking<br />
tray and place another tray on top.<br />
Put in the oven to become crispy<br />
for about 10 minutes at 180°C.<br />
2. For the pea puree, place the frozen<br />
peas in a pan of boiling water for 2<br />
minutes and then drain. Put the peas<br />
in food blender with the mint and<br />
season with salt and pepper to taste.<br />
Purée until smooth – you may need to<br />
add a little water to help this happen.<br />
To Serve: Heat a pan on the hob until<br />
it is just smoking. Add the 3 scallops<br />
and season with salt and pepper<br />
and leave to cook for 3 minutes,<br />
and then turn over and leave for 3<br />
minutes on the other side. Remove<br />
from the pan and put to one side.<br />
Place the pea purée down the centre of<br />
the serving plate and arrange the scallops<br />
on top of the purée, then add the Parma<br />
ham crisps in between the scallops,<br />
dress with pea shoots and serve.
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