Scallops with Chorizo and Pea Purée
Amanda
Pan seared scallops on a pea puree with chorizo.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Appetizer, Main Course
Cuisine British, French
Servings 4
Calories 202 kcal
- 12 cleaned scallops
- 600 g frozen peas
- 2 tablespoon creme fraiche
- 2 tablespoon fresh mint chopped
- 50 g Chorizo chopped
- truffle oil optional
Cook the peas in boiling water for a few minutes until tender and drain.
Blend the peas with the creme fraiche and season to taste.
Heat a frying pan over a medium heat and fry the Chorizo until coloured then set aside.
In the Chorizo pan add the butter and heat over a medium/high heat before adding the scallops for 1 minute each side.
Pile the scallops over the pea puree then scatter Chorizo over. Drizzle a little truffle oil over if liked.
Calories: 202kcalCarbohydrates: 24gProtein: 16gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 22mgSodium: 187mgPotassium: 480mgFiber: 9gSugar: 9gVitamin A: 1337IUVitamin C: 61mgCalcium: 52mgIron: 3mg
Keyword chorizo, pan seared, scallops