Seared scallops with minted pea shoots

Recipe from: 25 February 2011

Ingredients 10
Servings 1
Minutes 15 mins


Serving Change
  • nugget of salted butter
  • slash of olive oil
  • 400
    scallops, roe removed and patted dry
  • finely chopped fresh garlic to taste
  • squirt of fresh lemon juice
  • milled sea salt
  • milled black pepper
  • 50
    pea shoots
  • 125
    mint leaves, torn into very small pieces
  • lemon-infused olive oil


15 mins
In a small pan, melt the butter and let it bubble until it turns caramel brown. Add the olive oil and ensure that the pan is quite hot. Add the scallops a few at a time (if you add more, they will stew and become floury and dry – making you to lose some of your investment into them!) and cook on both sides until caramel-brown and crisp. Overcooking will destroy them so be brave and rather let them cook briefly with a decent resting period. The ambient heat while resting will continue to cook the insides and this way will ensure that they are moist and deliciously chewy.
To serve, toss the pea shoots and mint leaves in the lemon-infused olive oil and season to taste. Arrange on small plates and top with the scallops. Drizzle with pan juices and serve at once.
Serves 4 as a starter or very light meal
Reprinted with permission of I Love Cooking.
To visit I Love Cooking’s blog, click here.



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