Scallops With Thai Scented Pea Puree | Nigella's Recipes | Nigella Lawson

Name: Scallops With Thai Scented Pea Puree | Nigella's Recipes | Nigella Lawson
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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I love the bouncy sweetness of scallops. This is a real treat of a supper, both for the eater and the cook.

Keywords

Gluten Free
Indulgent
Romantic
Asian Inspired
Valentine's Day
Express
Summer
Egg Free

View full recipe on www.nigella.com

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