light meals seafood simple meals snacks

NZ fresh scallops on roast veg with pea puree

March 2, 2017

Being a great lover of New Zealand seafood, scallops are a firm favourite and a pleasant reminder that summer is nearly here! Here’s a nice, easy scallop taster using roast beetroot and/or kumara (making it even more New Zealand) as a base. I think I preferred the beetroot, when you roast it you get a lovely subtle, sweet flavour that works well with the pea and scallop (or so I thought).

I added a Stoneleigh Chardonnay – not because I wine match because in truth I would have no idea about all that, I just really like this wine!

Yummo 🙂











Serves 2 for a taster

6 scallops
1 beetroot
1 kumara
1/2 cup of frozen or fresh peas
1/2 cup of frozen or fresh edamame soybeans (if you don’t have these, double the quantity of peas)
2 large mint leaves
1/2 cup of reserved pea cooking liquid
2 tablespoons of olive oil
1 tablespoon of butter
Salt and pepper

Serve with:
Lemon wedges
Pea shoots

Preheat oven to 180 degrees celsius.

Slice your beetroot and kumara (sweet potato) into thick circles – about 5mm each. Brush both sides with 1 tablespoon of olive oil, season with salt and pepper and roast on a lined tray for 20-25 minutes until cooked and golden brown.

While the veg is roasting, bring a small pot that is half full of salted water to the boil and blanch the peas and beans for a couple of minutes, strain but reserve 1/2 a cup of the liquid. Blitz the peas, beans, liquid, mint leaves and some salt and pepper with a stick blender until you have a nice puree.

Heat a frypan or hotplate on high with 1 tablespoon of olive oil and the butter, I use a hotplate as this gives the scallops a nice caramelised finish but a heavy based pan will also do the job!

When the butter and oil is sizzling add your scallops, season with salt and pepper and fry quickly (only takes minutes) to a nice golden brown on each side.

Layer up your plates with the roast veg segments, dollops of pea/bean puree and a seared scallop. Season well and serve with lemon wedges, pea shoots and microgreens.

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