Scallops with Pea Purée, Pickled Red Onions & Edamame

Reach My Kitchen

Serves 2
Prep time:
Cook time:

This simple scallop dish is great for a dinner party, quick & easy to do and your guests are sure to be impressed! I recommend to serve 3 scallops for a starter or 5 for a main course.


  • 250g frozen peas
  • 250ml chicken stock
  • 1 shallot, roughly chopped
  • 1 garlic clove
  • Juice ½ a lemon
  • 10 king scallops, defrosted
  • Olive oil
  • Butter
  • 100g edamame beans, steamed and removed from their pods.
  • Finely chopped chives

    For the pickled red onion:
  • 1 red onion, finely sliced
  • 100ml rice vinegar or white wine vinegar
  • 100ml water
  • 75g sugar


  1. Heat the vinegar, water and sugar in a until boiling and the sugar has dissolved. Add the red onion, remove from the heat and set aside.
  2. Heat the chicken stock, shallot and garlic in a pan until boiling, add the peas and bring back up to boiling. Using a slotted spoon transfer to a blender, reserving the stock in the pan. Blend until smooth, adding stock as needed to loosen. Season with lemon juice and salt then return to the pan to keep warm on a very low heat.
  3. Heat the oil and butter in a frying pan on a medium/high heat until foaming. Pat dry the scallops and season with a little sea salt. Fry the scallops for 2-2 ½ minutes on each side. Try not to move them around too much as you want nice golden caramelisation on the outside.
  4. Spoon the pea puree onto a serving plate, stop with the scallops and garnish with edamame, pickled red onion and chives