Scallops with pea puree | Women's Weekly Food
Scallops paired with a smooth pea puree—light and delicious. Enjoy this elegant dish from Women's Weekly Food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Scallops
- 2 tomatoes (300g), peeled, seeded, chopped finely
- 1 tablespoon olive oil
- 1 tablespoon verjuice
- 2 tablespoons fresh chervil leaves
- 2 teaspoons 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 tablespoons hot water, approximately
- salt and pepper, to taste
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