Pea soup with turmeric scallops
A seasonal combination of scallops and green peas, this soup has a kick of heat form chilli and a little sweetness from brown sugar
Ingredients
- 1 bunch of spring onions
- 1 clove of garlic
- 5cm piece of ginger
- 1 fresh green Bird’s-eye chilli
- 1 teaspoon cumin seeds
- groundnut oil
- 3 fresh curry leaves
- 800ml organic vegetable or chicken stock
- 450g fresh or frozen peas
- ½ teaspoon jaggery or brown sugar
- 2 teaspoons tamarind paste
- ½ a lime
- TURMERIC SCALLOPS
- ½ teaspoon mustard seeds
- ¼ teaspoon ground turmeric
- 10 fresh curry leaves
- 175g queen or other small scallops, from sustainable sources
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