BBC Food - Recipes - Peas, mint, girolles and seared scallops
A rich creamy sauce is used to glaze the vegetables for fried scallops served with shallots and pea shoots.
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Ingredients
- 250ml/9fl oz chicken stock
- 50g/1¾oz butter , plus extra for frying the scallops
- sea salt
- black pepper
- 150g/5½oz fresh peas
- 100g/3½oz girolles ( chanterelle mushrooms )
- 200ml/7fl oz double cream
- 2 free-range egg yolks
- 10 leaves fresh mint , chopped
- 4 large scallops (with or without roes, as preferred)
- 1 banana shallot , finely sliced
- olive oil , to taste
- lemon juice , to taste
- pinch sugar
- large handful pea shoots
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