Seared scallops with pea and potato purée

Ingredients

For 1 serving

• Scallops180 g
• Peas150 g
• Potatoes120 g
• Mint3 g
• Butter5 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose, shellfish,

In season: April – June

Method

1. Put a pan of water on to boil. Peel the potatoes and cut them into roughly 1.5 cm cubes.
2. When the water boils, salt it and cook the potatoes and peas over medium heat for 12 minutes, until the potatoes mash easily; drain, keeping a small ladle of the cooking water.
3. Blend the potatoes and peas with the butter, mint leaves, salt and a little of the cooking water until smooth and soft; keep warm.
4. Pat the scallops very dry with kitchen paper, because damp scallops won't brown, and salt them lightly.
5. Heat the oil in a non-stick pan over high heat until really hot and sear the scallops for 90 seconds per side without moving them, until they have a golden crust.
6. Spread the purée on the plate, set the scallops on top and finish with a little pepper.