Griddled Scallops with Pea Puree and Mint from Great British Chefs 2 by Rowley Leigh

Ingredients

• 250 g/8 oz peas, fresh or frozen
• 1 teaspoon sugar
• 2 mint leaves
• 50 g/2 oz butter
• 1 onion, sliced
• 1 small lettuce, shredded
• salt and freshly ground black pepper
• 150–200 ml/5–7 fl oz light, clean-tasting oil, e.g. sunflower or groundnut
• 125–150 ml/4–5 fl oz dry white wine
• leaves from 3 sprigs of mint, finely chopped
• ½ teaspoon sugar
• 150 ml/¼ pint double cream
• about 50 ml/2 fl oz boiling white wine vinegar
• 1 teaspoon lemon juice
• 3–5 scallops per person, cut in half if large