Seared Prawns and Scallops with a Minted Green Pea Puree

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.

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

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

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

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.

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

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).

Bake in oven for 10 minutes or until golden brown.

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.