Pea and Ham Hock Puree with Seared Scallops
This recipe is part of my “Tea with Granny” blog post on my Flavour Favourites blog. I’d love it if you could give that post a read as well please – thank you!
Ingredients (serves two with some puree left over):
- 1 tblsp of olive oil
- 3 x spring onions, chopped
- 1 x garlic clove peeled and crushed
- 150g (apx) frozen peas (garden or petit pois only)
- 1 x Shellfish Butter nugget (see product page here)
- Splash of white wine
- Salt to taste and plenty of freshly ground black pepper.
- 1 x pre-cooked Ham Hock
- 6 x scallops (fresh is best, frozen is fine but defrost them before cooking).
- Heat the oil in a pan over a medium heat.
- Add the spring onions and garlic, cook until softened but not burned.
- Add the frozen peas and the splash of white wine.
- Add in the shellfish butter and ensure that is melts into the pea mixture.
- Grind in a good helping of freshly cracked black pepper.
- Once all cooked through thoroughly, transfer to a blender and wizz up until smooth. Return the mixture to the pan.
- Add about half the meat from the ham hock, but if the hock is only small you might want to add it all (chop the meat up into small cubes).
- Warm the puree up again. Taste for seasoning and pepper, add and adjust as required. Add in some water to loosen if it is too thick, but you don’t want it to be too loose like a soup either.
- Meanwhile in a frying pan heat up some olive oil.
- Season your scallops with sea salt and pepper.
- When the frying pan is hot enough, fry the scallops just a couple of minutes each side (or longer if they are big scallops).
- Ladel the pea and hock puree into a warmed bowl, top with 3 scallops per dish and serve immediately with some fresh sour dough and butter.