Pan fried scallops with pea purée and mint

Name: Pan fried scallops with pea purée and mint
Total time: 25 min
Cuisine: British
Ingredients: 8 scallops, roe off, patted dry; 300g frozen peas; 2 tbsp butter; 1 shallot, finely chopped; 100ml vegetable stock; 1 tbsp mint leaves, chopped; 1 tbsp olive oil; 1 lemon, cut into wedges

Golden seared scallops on a bright, sweet pea and mint purée, a smart supper from the Dorset coast.

Nut free

Time25 min
LevelMedium
Costabout £5.63 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

8scallopsroe off, patted dry
300 gfrozen peas
2 tbspbutter
1shallotfinely chopped
100 mlvegetable stock
1 tbspmint leaveschopped
1 tbspolive oil
1lemoncut into wedges

Method

1
Melt half the butter in a pan and soften the shallot for 3 minutes. Add the stock and peas and simmer for 4 minutes.
4 min
2
Tip into a blender with the mint and blitz until smooth. Season and keep warm.
3
Pat the scallops very dry and season with pepper. Heat the oil in a frying pan until very hot.
4
Cook the scallops for 90 seconds on one side without moving them, until deep golden.
1 min 30 s
5
Add the remaining butter, turn the scallops and cook for 30 seconds more. They should be just opaque in the middle.
0 min 30 s
6
Spoon the purée onto warm plates, top with the scallops and serve with lemon wedges.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.