Seared Scallops with Pea Purée

• 4 large scallops, patted dry
• 150 g frozen peas
• 4 mint leaves
• 7.5 g butter
• 1 tbsp olive oil
• 0.5 lemon, juice only

Directions

1. 1Simmer the peas for 3 minutes, drain, then blend with the mint, 1 tablespoon of the olive oil and the lemon juice to a smooth purée.
2. 2Season the scallops and sear them in the remaining olive oil over high heat for 90 seconds per side, until a golden crust forms and the centre is just opaque.
3. 3Add the butter to the pan for the last 20 seconds and baste the scallops, then serve them on the pea purée.