- Remove the roe from the scallops and set aside to cook separately.
- Whiz the petit pois in a food processor and sieve to give a smooth purée. Stir in the creme fraiche and mint, and season to taste. Heat until piping hot.
- Heat a frying pan until hot, add the oil or butter and allow to heat. Add the scallops, season lightly and press into the pan to allow even contact for browning. Cook for 30 seconds on each side. Lift onto a plate to stand and rest for 1 minute. Lightly sauté the roes.
- To serve, spoon the purée into a bowl, plate or clean scallop shell. Arrange the scallops on the top. Garnish with some mint leaves to serve.
Serve the scallops with any other vegetables you might like and use whatever herbs you have to garnish.
As seen on Sunday Brunch 29th September 2019