Scallops With Thai Scented Pea Puree
by Nigella. Featured in KITCHENIntroduction
I love the bouncy sweetness of scallops and, although you might think the equal sweetness of the peas would be too much alongside, the deep flavour of coriander and chilli and the sharpness of lemongrass miraculously provided by the Thai green curry paste, make it a zingy and yet still comforting accompaniment. This is a real treat of a supper, both for the eater and the cook.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
I love the bouncy sweetness of scallops and, although you might think the equal sweetness of the peas would be too much alongside, the deep flavour of coriander and chilli and the sharpness of lemongrass miraculously provided by the Thai green curry paste, make it a zingy and yet still comforting accompaniment. This is a real treat of a supper, both for the eater and the cook.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- 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)
- 1 pound frozen petits pois
- 1 tablespoon green thai curry paste
- ⅓ cup creme fraiche
- kosher salt (to taste)
- 2 teaspoons peanut 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 cilantro (or Thai basil)
Method
- Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the crème fraîche. Season to taste with salt and perhaps add more curry paste, depending how strong it is.
- Heat the oil and butter in a frying pan until foamy, then fry the scallops for about 2 minutes a side. If you are using big scallops, then it is sometimes easier to cut them in half across. When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelized on the outside.
- Lift the scallops onto 2 warmed plates and then de-glaze the hot pan by squeezing in the lime juice. Stir to mix well and pick up every scrap of flavour, then pour this over the scallops on each plate.
- Dish up the pea purée alongside the scallops, and sprinkle with the chopped coriander or thai basil. Serve with another wedge of lime, if you feel like it.
- Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the crème fraîche. Season to taste with salt and perhaps add more curry paste, depending how strong it is.
- Heat the oil and butter in a frying pan until foamy, then fry the scallops for about 2 minutes a side. If you are using big scallops, then it is sometimes easier to cut them in half across. When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelized on the outside.
- Lift the scallops onto 2 warmed plates and then de-glaze the hot pan by squeezing in the lime juice. Stir to mix well and pick up every scrap of flavour, then pour this over the scallops on each plate.
- Dish up the pea purée alongside the scallops, and sprinkle with the chopped coriander or thai basil. Serve with another wedge of lime, if you feel like it.
Additional Information
For gluten free: most Thai curry pastes are gluten free but check the label on the jar.
MAKE AHEAD:
The pea purée can be made 2-3 hours ahead. Drain the peas and immediately rinse with plenty of cold water. Purée when cold with 1 tablespoon of the curry paste and the crème fraîche. Put in a bowl, cover and leave in a cool place or fridge. Reheat gently in a saucepan, taste and adjust seasoning before serving.
For gluten free: most Thai curry pastes are gluten free but check the label on the jar.
MAKE AHEAD:
The pea purée can be made 2-3 hours ahead. Drain the peas and immediately rinse with plenty of cold water. Purée when cold with 1 tablespoon of the curry paste and the crème fraîche. Put in a bowl, cover and leave in a cool place or fridge. Reheat gently in a saucepan, taste and adjust seasoning before serving.
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What 3 Others have said
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Posted by gabawray on 5th December 2021
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Posted by mathmom on 25th June 2013
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Posted by CeciliaLim on 4th October 2012
Show more commentsEver since we discovered this delicious, zesty, flavorful, balanced dish, my daughter has asked for it on every birthday in December. We are a spice-loving family and add thinly sliced rings of red Thai chiles as well as minced capsicum (red bell pepper) for color and texture. We like how the colors of the dish reflect the Christmas season as well. Thanks for an easy yet stunning dish that we can make quickly whilst arranging all the other details of a busy birthday and holiday season.
What an easy weeknight recipe! I love the tartness of the lime juice used to deglaze the scallops, which nicely compliments the Thai scented pea puree.
Tried this recipe with giant prawns and it was a winner! My guests said it was simple and elegant. Thanks!