The not so humble pea!

Another day, another starter and today it was the turn of the humble pea – along with some absolutely deeeeeee’lish scallops!

We made a smooth pea purée with a hint of garden mint and used this warm, as the base of the dish. We blanched some Norfolk Asparagus and cut it into 3 equal pieces and placed on top of the pea purée. Continuing the theme of building the dish, we blanched some of our allotment peas in their pods and popped them into the dish and added our buttered scallops on top. Scallops are easy to over cook and will go ‘rubbery’ so be warned! Just a couple of minutes on each side once seasoned is enough and don’t forget to let the butter foam before you cook them!

Finally, our foraged green leaves completed the dish with a little lemon dressing.

Voila.  Sorted and very much enjoyed by our guests!