Ingredients (4 servings)
- 12 clean scallops
- 75g chopped Portuguese chouriço
- 450 g frozen peas
- 2 T fresh squeezed lemon juice
- 2 T butter
- 7 mint leaves (plus a few for garnish)
- 2 T cream
- Salt and Pepper to taste
- Olive oil to taste
For the pea puree, cook the peas in water and salt for 5 minutes, drain and reserve part of the cooking water as well as some peas. Place the remaining peas, lemon juice, mint, butter and cream in a food processor and puree, adding some of the cooking water until smooth. Season with salt and pepper and strain the puree to eliminate lumps.
In a very hot frying pan, place the choriço and let it toast until fragrant. Drizzle olive oil in the same frying pan and, making sure it is hot, season the scallops with salt and pepper and then cook them for about 1 to 2 minutes on each side.
Spread the pea puree in a serving dish and spread the scallops on top of the puree and garnish them with whole peas, crispy chorizo and mint leaves.