Scallops with Thai-Scented Pea Puree (Nigella Lawson) Recipe

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Scallops with Thai-Scented Pea Puree (Nigella Lawson)
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Ingredients
9
Count
Nutrition
452
Calories
Total time
15
Minutes
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Ingredients:

  • 1 lb (3 1/2 cups) frozen petits pois or peas
  • 2 tsp peanut or other flavourless oil
  • 2 tsp butter
  • 6 big scallops (such as sold in shell by fishmongers) or 10 to 12 small bay scallops (such as sold in packages in the supermarket), preferably diver-caught

Directions:

  1. I love the bouncy sweetness of scallops, and although you might think the equal sweetness of the peas would be too much alongside, the deep flavour of cilantro and chilies and the sharpness of lemongrass miraculously provided by the Thai green curry paste, make it a zingy and yet still comforting accompaniment. This is a real treat of a supper, both for the eater and the cook.
  2. Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the creme fraiche or sour cream. Season to taste with salt and perhaps add more curry paste, depending on how strong it is.
  3. Heat the oil and butter in a frying pan until foamy, and then fry the scallops for 2 minutes a side. If you are using big scallops then it is sometimes easier to cut them in half across.
  4. When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelised on the outside.
  5. Lift the scallops onto two warmed plates and then deglaze the hot pan by squeezing in the lime juice. Stir to mix well and pick up every scrap of flavour, and then pour over the scallops on each plate.
  6. Dish up the pea puree alongside the scallops, and sprinkle with the chopped cilantro or Thai basil. Serve with another wedge of lime if you feel like it.
  7. Make Ahead Notes: The pea puree can be made 2 to 3 hours ahead. Drain peas and immediately rinse with plenty of cold water. Puree when cold with 1 tablespoon of the curry paste and creme fraiche or sour cream. Put in a bowl, cover and leave in a cool place or refrigerator. Reheat gently in a saucepan, taste and adjust seasoning before serving. If using sour cream, make sure the puree doesn't boil, otherwise it will turn grainy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 452.34 Kcal (1894 kJ)
Calories from fat 254.99 Kcal
% Daily Value*
Total Fat 28.33g 44%
Cholesterol 75.88mg 25%
Sodium 697.93mg 29%
Potassium 170.77mg 4%
Total Carbs 30.67g 10%
Sugars 5.78g 23%
Dietary Fiber 7.97g 32%
Protein 16.54g 33%
Vitamin C 0.5mg 1%
Iron 0.9mg 5%
Calcium 54.6mg 5%
Amount Per 100 g
Calories 179.39 Kcal (751 kJ)
Calories from fat 101.12 Kcal
% Daily Value*
Total Fat 11.24g 44%
Cholesterol 30.09mg 25%
Sodium 276.78mg 29%
Potassium 67.72mg 4%
Total Carbs 12.16g 10%
Sugars 2.29g 23%
Dietary Fiber 3.16g 32%
Protein 6.56g 33%
Vitamin C 0.2mg 1%
Iron 0.3mg 5%
Calcium 21.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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