Monday, 11 April 2011

Rosmary scallops with green pea mash

At first I was hesitant to make scallops for a main meal. I am not sure why but they are always something that I associate with as a starter. But I was inspired by the beautiful warm Sydney weather to cook something light. This is by far the easiest and most simple dish that I have made to date. It is so fast and the pea scallop combination is a marriage made in heaven.

14 scallops (the scallops I got were pretty big, so 6 per person was enough)
salt and pepper
corn flour (for dusting the scallops)
rosemary spring
garlic clove
olive oil
frozen green peas

I know, I know I need to work on my presentation

1. Bring a pot of water to the boil, add the frozen peas and bring back to the boil then drain and mash!
2. While the peas are boiling, heat olive oil in a fry pan with the garlic and rosemary (you will later discard these).
3. Dust the scallops in corn flour, salt and pepper.
4. Once the oil is heated gently fry the scallops for approximately 2 minutes on each side. (Don't move them around the fry pan so they have a chance to caramelise.
5. Serve!


  1. Good to know about scallops and green peas working well together, I am just wondering how're you and your husband doing without red meat dinners?

  2. I am not missing red meat at all (surprisingly). And my husband is eating his weight in chocolate every night to compensate!