Seared Prawns and Scallops with a Minted Green Pea Puree

Food Network Canada
4 servings




Green Pea Puree

cup fresh or frozen spring green peas
Tbsp heavy cream, warmed
cup creme fraiche
fresh mint leaves, finely chopped
pinch of sugar
freshly ground white pepper

Prawns & Scallops

sea scallops, tendons removed, cut in half
prawn, peeled, deveined
Tbsp olive oil
Tbsp unsalted butter

Puff Pastry

sheet puff pastry, ½ inch thick


Step 1

Bring a pot of salted water to a boil. Cook peas in boiling water for 1 ½ – 2 minutes. Strain & immediately plunge into ice water to stop cooking process & reserve colour. Drain well. In a food processor or blender puree green peas with warmed heavy cream. Press puree through a fine mesh strainer or sieve into a large bowl. Season with sugar, salt & pepper. Mix in crème fraiche & mint. Adjust seasoning & refrigerate until ready to use.

Step 2

Heat 2 large fry pans over medium high heat. Add 1 tablespoon olive oil & 1 tablespoon butter in each.

Step 3

Season scallops & prawns with salt & freshly ground white pepper. Saute scallops very quickly until golden brown, about 1 minute.

Step 4

Prawns will cook for 1 – 2 minutes until dark pink & light golden brown. Remove scallops & prawns from heat & allow to rest for 1 minute.

Step 5

Preheat oven to 400 degrees Fahrenheit. Roll out puff pastry on a floured surface to 1/8 inch thick. With a cutter or knife cut 24 circles 1- 1 ½ inch in diameter.

Step 6

Place on parchment lined baking sheet & return to freezer for 15 minutes.

Step 7

To bake; place another piece of parchment paper on top of puff pastry & place on another baking sheet ( this will ensure puff pastry rises evenly & not too high).

Step 8

Bake in oven for 10 minutes or until golden brown.

Step 9

Place a small spoonful of green pea puree on top of puff pastry round. Top with a prawn or scallop & sprinkle with a little fleur de sel.

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