Scallops with Pea Purée, Pickled Red Onions & Edamame

This simple scallop dish is great for a dinner party, quick & easy to do and your guests are sure to be impressed! I recommend to serve 3 scallops for a starter or 5 for a main course.
Serves 2
250g frozen peas
250ml chicken stock
1 shallot, roughly chopped
1 garlic clove
Juice ½ a lemon
10 king scallops, defrosted
Olive oil
For the pickled red onion:
1 red onion, finely sliced
100ml rice vinegar or white wine vinegar
100ml water
75g sugar
100g edamame beans, steamed and removed from their pods.
Finely chopped chives
  1. Heat the vinegar, water and sugar in a until boiling and the sugar has dissolved. Add the red onion, remove from the heat and set aside.
  2. Heat the chicken stock, shallot and garlic in a pan until boiling, add the peas and bring back up to boiling. Using a slotted spoon transfer to a blender, reserving the stock in the pan. Blend until smooth, adding stock as needed to loosen. Season with lemon juice and salt then return to the pan to keep warm on a very low heat.
  3. Heat the oil and butter in a frying pan on a medium/high heat until foaming. Pat dry the scallops and season with a little sea salt. Fry the scallops for 2-2 ½ minutes on each side. Try not to move them around too much as you want nice golden caramelisation on the outside.
  4. Spoon the pea puree onto a serving plate, stop with the scallops and garnish with edamame, pickled red onion and chives