Seared Scallops with Pea Puree by M. Kuehn

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An easy dish to prepare and cook, the scallops bathing in the puree look very pretty indeed.


TIP Buy the best scallops money can buy from a reputable fishmonger or Waitrose. You can also add shards of fried pancetta to the finished dish for a further layer of flavour.

Serves 4 as a starter

12 large scallops

1/2 small glass of dry white wine

1 mug of petit pois

1 tbs double cream

1 heaped tbs parmesan

2 good knobs of butter

a squeeze of lemon juice

1 tbs olive oil

handful of parley leaves

Make the puree. Cook the peas in salted boiling water and drain.

Place in a processor along with the cheese, 1 knob of butter, the cream and lemon juice.

Whizz till very smooth, about one minute.

Scrape out the puree and spoon into a bowl.

Heat a frying pan with the oil and the rest of the butter. When foaming, add the scallops and do not disturb for a minute. Turn them over, fry for a further 30 seconds and then pour in the wine. Let it evaporate and turn the heat off immediately.

Heat the puree in the microwave or a small pan till simmering, spoon into bowls, place three scallops on top of the puree in each bowl, scatter with a few chopped parsley leaves and finish with the black pepper.

Serve with the award winning Altos R Pigeage Blaanco 2017 (available from




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