Seared scallops with minted pea puree

Seared scallops with minted pea pureeTreat your diners to an 'à la carte' slimming experience with these wonderful seared scallops.

Seared scallops with minted pea puree
  • Serves: 4
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:


  • 12 large or 20 small fresh scallops, cleaned
  • Juice and finely grated zest of 1 lemon
  • 1 red chilli, deseeded and very finely chopped
  • 2 tbsp very finely chopped parsley
  • Salt and freshly ground black pepper
  • Finely chopped chives and lemon zest

for the minted pea purée

  • 100ml vegetable stock
  • 300g frozen peas
  • 5-6 tbsp very finely chopped mint
  • 2-3 tbsp fat free natural yogurt

To serve:

  • Serve with lemon wedges


  1. Place the scallops in a large ceramic bowl with the lemon juice and zest, red chilli and parsley. Season to taste, stir to mix well and leave to marinate for 10-15 minutes.
  2. Meanwhile make the pea purée by placing the stock in a wide frying pan and bringing to the boil. Add the peas and cook for 6-8 minutes. Season well and transfer the mixture to a food processor together with the chopped mint and yogurt. Blend until fairly smooth, transfer to a bowl, set aside and keep warm.
  3. Heat a large, non-stick frying pan until very hot, add the scallops and sear and cook for 1-2 minutes on each side or until just cooked through (do not overcook or they will become tough).

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