Scallops with pea puree | Women's Weekly Food

Ingredients

• Scallops
• 2 tomatoes (300g), peeled, seeded, chopped finely
• 1 tablespoon olive oil
• 1 tablespoon verjuice
• 2 tablespoon fresh chervil leaves
• 2 teaspoon finely grated lemon rind
• 24 scallops on the half shell, roe removed
• Pea puree
• 1 1/2 cup (180g) frozen peas
• 1/4 cup (60ml) pouring cream
• 2 tablespoon hot water, approximately
• salt and pepper, to taste