Scallops marinated in chilli and garlic with crushed minty peas
|For the minty peas:|
|6 handfulsfresh peas|
|small bunch fresh mint leaves; chopped|
|small bunch fresh sorrel leaves; chopped|
|2 tbspcrème fraîche|
|1 tbspextra virgin olive oil|
|1 lemon; zest only|
|sea salt and freshly ground black pepper|
|For the scallops|
|2 largegarlic cloves; peeled and crushed|
|1 largered chilli; seeds removed, finely chopped|
|small handful fresh flat-leaf parsley; roughly ch|
|1 lemon; zest and juice|
|1-2 tbsp extra virgin olive oil|
|splash white wine|
|8-10 fresh scallops; cleaned; shells reserved and cleaned|
|1 lemon; cut into wedges|
|2 slicessourdough bread|
Scallops marinated in chilli and garlic with crushed minty peas Preparation
For the minty peas, bring a pan of water to the boil and cook the peas for 2-3 minutes covered with a lid. Drain, transfer to a food processor, add the mint, sorrel and pulse to a chunky purée.
Add the crème fraîche and olive oil, and pulse again.
Stir in the lemon zest, and season, to taste, with salt and freshly ground black pepper.
Transfer the peas back to the pan, cover with a lid and keep warm.
Meanwhile, for the scallops, preheat the BBQ or a griddle pan. Make the marinade by mixing together the garlic, chilli, parsley, lemon juice and zest, olive oil and a splash of white wine in a small bowl.
Coat the scallops in the marinade, then place each scallop back into the curved half of each shell. Spoon over any remaining marinade.
Carefully place the scallop shells onto the hot barbecue or pan and place the other flat half of the shell on top, as a lid.
Cook for 2-3 minutes, then turn them over to continue cooking for a further 2-3 minutes.
Remove the scallops from the barbecue or pan, arrange on a platter and remove the shell 'lids'. Spoon some of the minty peas onto each scallop, and garnish with the lemon wedges.
Serve with sourdough bread to mop up the marinade.
From "Delicious Miss Dahl"
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