Pea Puree

Having been enthralled by Masterchef for the last few weeks, had no choice in the end other than to make a scallop and pea puree starter for dinner (there seems to be one in every episode). So went out to the Fishworks and bought eight Brixham scallops in their shells, for £1.20 each, and a packet of frozen peas. It was a great success. The pea puree is very simple - just simmer the peas in some chicken stock for a few minutes, then whizz in blender with some mint leaves. Fry the scallops in very hot pan with sunbflower oil and butter - probably a couple of minutes each side, at least until they had a brown pattern on them. I dusted these ones with salt and cumin before frying. The dollop the pea puree on a plate and arrange scallops on top. The peas have a real zing to them against the seaside flavour of the scallops, make the flavours dance around in your mouth, as they would say on Masterchef.