Scallops With Turmeric and a Pea Purée

A different recipe for scallops based on a Womans Weekly recipe. Recipe times do not allow for marinading time.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 32  scallops
• 1⁄3 cup extra virgin olive oil
• 2  garlic cloves, crushed
• 1  teaspoon ground turmeric

• Pea Puree

• 80  g  chopped red onions
• 450  g fresh peas
• 60  ml dry white wine

Directions

1. Combine scallops, oil, garlic and turmeric in a bowl; refrigerate covered for at least 3 hours or overnight. Drain scallops over medium bowl and reserve the marinade.
2. Cook scallops in batches in a heated small pan about 2 minutes each side until almost cooked; cover to keep warm.
3. Bring reserved marinade to the boil in same pan.
4. Serve the scallops with pea purée and drizzle with marinade.
5. Pea Purée: Heat butter in medium pan; cook onion stirring until soft.
6. Stir in peas cook stirring for 2 minutes.
7. Add wine, bring to the boil and then simmer covered stirring occasionally for about 10 minutes or until the peas are tender.
8. Blend or process pea mixture in batches until almost smooth.