A guaranteed crowd pleaser, this recipe for seared scallops with wasabi pea puree, wilted watercress and spinach will go down very well come dinner party season.
Serves 4
Cooking Time: 10 minutes
What You’ll Need:
For the wasabi pea puree:
- 300g peas (fresh podded or frozen)
- 2-3 sprigs fresh mint
- 4 tbsp double cream
- Salt & freshly ground black pepper
- Freshly grated wasabi to taste, about 3 tsp
For the scallops:
- 6 large king scallops, cut in half through the
- middle, or 12 smaller queen scallops
- 25g butter
- 1 tbsp olive oil
For the wilted watercress:
- 30g unsalted butter
- 1 clove garlic, finely sliced
- 75g watercress
What To Do:
- Cook the peas in boiling water with the mint sprigs until just tender, about 3-4 minutes. Drain, remove and discard the mint and tip into a food processor. Add the cream and process until smooth. Season to taste with salt and a little freshly ground black pepper and return to the pan. Set over a really low heat to keep warm.
- To cook the scallops, melt the butter with the olive oil in a frying pan. When it is sizzling hot, add the scallops and cook for a minute on each side until slightly caramelised and cooked through but still juicy in the middle. Set aside on a warm plate covered in foil.
- Remove the peas from the heat. Freshly grate the wasabi and stir though the peas to taste.
- For the wilted watercress melt the butter in a large frying pan or wok. Once foaming, turn the heat down low and add the garlic.
- Stir fry for 30 seconds or so. Add the watercress and stir fry for just a minute until wilted.
- To serve, add 3 teaspoons of pea puree spread out onto a warmed plate, topping each with a scallop. Pile the wilted watercress in the middle, drizzling over any butter juices. Eat immediately.
Recipe from www.thewasabicompany.co.uk