It takes a lot for me to depart from my favourite scallop and chorizo combination (see below), but sweet little peas and spring onions – with a hint of garlic – are a delightful diversion from that meaty path. Use diver-caught scallops if you can. If the orange ‘corals’ or roes look plump, bright and juicy, leave them attached. Frozen petits pois work well here, but if you happen to have peas growing in the garden, they’ll be even better.
Serves 4
1 large bunch of spring onions (150–200g)
100g peas – either frozen petits pois or very fresh baby peas
2 tablespoons olive oil
12 scallops, cleaned, with corals attached if you like
A knob of butter
1 garlic clove, very finely chopped or grated
A squeeze of lemon juice
Sea salt and freshly ground black pepper
Trim off the rooty ends of the spring onions and remove the outer layer of skin. Cut into 5mm–1cm slices, on an angle.
If you are using frozen petits pois, put them into a sieve and pour a mugful of boiling water over them.
Heat 1 tablespoon olive oil in a large, heavy-based frying pan over a medium-low heat. Add the spring onions and let them sweat gently for about 5 minutes, until soft. Add the peas and toss with the spring onions for a minute or two. Season with a little salt and pepper, remove from the pan and set aside.
Wipe out the pan with kitchen paper. Add another 1 tablespoon oil and turn the heat up to high. Season the scallops with plenty of salt and pepper. When the pan is very hot, add the scallops – they should sizzle vehemently when they hit the hot pan. Leave them for about 1 minute, then carefully turn one over: this should reveal a gorgeously golden brown, caramelised underside. If so, carefully flip all the scallops over and cook for another minute until caramelised on the other side.
Reduce the heat to medium-low and return the peas and spring onions to the pan, along with a knob of butter and the garlic. Toss the whole lot together for another minute as the butter melts, then take off the heat. Give the scallops and veg a squeeze of lemon juice, then transfer to warm plates and serve.
PLUS ONE I can’t resist saying that nuggets of chorizo or bacon – fried until crisp before you cook the spring onions – add a fine extra element to this lovely dish.