12 large scallops, corals removed
½ small onion, finely chopped
125g frozen peas
dash of sherry
salt and black pepper
2 tbsp fresh chopped mint
1 tbsp double cream
1 tbsp olive oil
2 spring onions, shredded and deep-fried, to garnish
Melt half the butter in a small saucepan and cook the onion until soft. Add the peas and the dash of sherry. Cook on a low heat for 5 – 10 minutes. Season and stir in the mint and cream. Leave to cool slightly.
Process the pea mixture in a food processor until it is smooth.
Meanwhile, heat the remaining butter and oil in a pan and sear the scallops for 2-3 minutes each side.
Serve the scallops topped with the minted pea and garnished with the shredded spring onion.