I love the bouncy sweetness of scallops and, although you might think the equal sweetness of the peas would be too much alongside, the deep flavour of coriander and the chilli and the sharpness of lemongrass miraculously provided by the Thai green curry paste, make it a zingy and yet still comforting accompnaiement. This is a real treat of a supper, both for the eater and the cook.
*Serves 2
Ingredients:
- 500 frozen petits pois
- 1-2 x 15 ml tablespoons Thai green curry paste
- 75 g crème fraiche
- Sea salt flakes or pouring salt to taste
- 2 teaspoons groundnut or other flavourless oil
- 2 teaspoons butter
- 6 big scallops or 10-12 small ones
- juice, 1 lime
- 1-2 x 15 ml tablespoons chopped fresh coriander or Thai basil
Directions:
Cook the peas in boiling, slightly salted water until tender, then drain and then tip into a blender, adding 1 tablespoon curry paste and the crème fraiche. Season to taste with salt and perhaps add more curry paste, depending on how strong it is
Heat the oil and butter in a frying pan until foamy, then fry the scallops for about 2 minutes a side. If you are using big scallops, then it is sometimes easier to cut them in half across. When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelized on the outside.
Life the scallops onto 2 warmed plates and then de-glaze the hot pan by squeezing in the lime juice. Stir to mix well and pick up every scrap of flavour, then pour this over the scallops on each plate.
Dish up the pea puree alongside the scallop, and sprinkle with the chopped coriander or Thai basil. Serve with another wedge of lime, if you feel like it.
