Scallops With Thai Scented Pea Puree | Nigella's Recipes | Nigella Lawson
I love the bouncy sweetness of scallops. This is a real treat of a supper, both for the eater and the cook.
Ingredients
- 500 grams frozen petits pois
- 1 tablespoon green thai curry paste
- 75 grams creme fraiche
- Maldon sea salt flakes (to taste)
- 2 teaspoons groundnut oil (or other flavourless oil)
- 2 teaspoons butter
- 6 large scallops (preferably diver caught) (or 10-12 small ones)
- juice of 1 lime
- 2 tablespoons chopped fresh coriander (or Thai basil)
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