This is delicious canape that will make you look like a MasterChef with some simple plating! If scallops aren’t your thing, you could substitute top quality prawns (shrimps) and serve on small pappadams or similar.  Makes 24 – easy to adjust the recipe up or down.

Scallops with pea puree

INGREDIENTS:    ​

• 2 medium tomatoes (300g), peeled, seeded and chopped finely
• 1 tablespoon EVOO
• 1 tablespoon verjuice (substitute white wine vinegar)
• 2 tablespoons fresh chervil leaves (substitute fresh parsley or tarragon or a combination of the two)
• 2 teaspoons finely grated lemon rind
• 24 scallops on the half shell, roe removed

PEA PUREE

• 1 & 1/2 cups (180g) frozen peas
• ¼ cup (60ml) pouring cream
• 2 tablespoons hot water (approx.)

​METHOD:

1. Make pea puree
2. Combine tomato, oil, verjuice, chervil and rind in a medium bowl.
3. Remove scallops from shells, wash and dry shells. Spoon pea puree into shells.
4. Heat oiled large frypan, cook scallops for about 30 seconds each side, or until lightly browned but still soft in the centre.
5. Place scallops on pea puree, top with tomato mixture.

TO MAKE THE PEA PUREE

1. Boil, steam or microwave the peas until tender, drain well.
2. Blend peas with cream and enough of the water to give a thick pouring consistency.
3. Season to taste.