Grilled scallops on pea moss

Name: Grilled scallops on pea moss
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 300 g frozen young peas; 6 stems Peppermint; 4 stems Parsley; 1 Organic lemon; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Whipped cream; 8 Scallops

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

300 g frozen young peas
6 stems Peppermint
4 stems Parsley
1 Organic lemon
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Whipped cream
8 Scallops

Directions

1
Defrost peas at room temperature. For the salsa, wash the herbs, shake dry and remove leaves, except for some mint for garnishing, from the stalks and chop finely. Wash lemon hot, grate dry, grate peel thinly, cut fruit in half, squeeze juice from one half. Mix chopped herbs, lemon peel, 1-2 tbsp. lemon juice and 4 tbsp. olive oil. Season to taste with salt and pepper.
2
Mash the defrosted peas as finely as possible. Whip cream until stiff and fold into the pea mixture in 2 portions. Wash the mussels, dab dry and season with salt. Heat 2 tablespoons of oil and fry the mussels for about 2 minutes on each side. Arrange mousse, mussels and salsa and season with pepper.