Your weekend culinary delights: Pan-Fried scallops with fresh pea, lime & Mint soup

Serves 4
Ingredients

• 12 large scallops
• 1 bunch of spring onions (finely chopped)
• 50g butter
• 2 small potatoes (peeled and diced)
• 1litre vegetable stock
• 2 lemongrass sticks (finely chopped)
• 900g fresh peas, shelled
• 150ml crème fraiche
• Juice of 2 limes
• 4 tbsp chopped mint
• Seasoning

Method

Cook the spring onions in the butter in a heavy saucepan over a gentle heat until tender. Do not allow to colour. Add the diced potatoes and stir to mix. Pour in the stock; bring to the boil and cook, covered, for about 8 minutes.

Add the peas and cook for a further 5 minutes. Remove from the heat and add the crème fraiche, lime juice and mint leaves. Season to taste and liquidise the soup in a food processor until smooth. Pass through a fine sieve.

Heat a little olive oil in a heavy-bottomed frying pan and fry the scallops until golden brown. Turn over and finish cooking on the other side. Season the scallops and divide them between four warm soup bowls. Garnish with some fresh pea shoots and serve with the fresh pea, lime & mint soup.

Marc Fosh restaurant is offering an excellent home delivery service of Michelin quality food. For the menu, prices and to place an order visit www.foshfoodathome.com