Scallops with pea and mint purée

12 large scallops

250g frozen peas

25g butter

100ml chicken stock

Small bunch of mint, roughly chopped

½ tsp ground cumin

Oil for frying

Spring salad leaves, to serve

Balsamic vinegar

Place the peas, butter and stock in a pan and season well. Simmer for 3-4 mins (the peas need to stay bright green) then put in a food processor or blender with the mint and whiz to a puree. Place back in the pan and keep warm.
Season the scallops with a little cumin and salt.
Heat a non-stick frying pan to very hot with a little oil and butter. Sear the scallops for c.1 min either side, so the surface is caramelized.
Serve 3 scallops per person on a bed of the pea puree with a few leaves dressed with balsamic vinegar.

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