Recipe

Three good things on a plate...Scallops, peas, spring onions.
Love this as a starter, snack or light lunch.

Serves 4

1 large bunch of spring onions (150–200g)
100g peas – either frozen petits pois or very fresh baby peas
2 tbsp 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 the spring onions and remove the outer skin. Cut into 5mm–1cm slices, on an angle.

For frozen petits pois, put them into a sieve and pour a mug of boiling water over them.

Heat a tablespoon of olive oil in a 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 for a minute or two. Season with salt and pepper, remove from the pan and set aside.

Wipe the pan with kitchen paper. Add another tablespoon of oil and turn the heat up high. Season the scallops and add when the pan is very hot– they should sizzle when they hit the pan. Leave them for about 1 minute, then carefully turn one over: if golden brown, flip all the scallops over and cook until caramelised on the other side.

Reduce the heat to medium-low and return the peas and spring onions to the pan, along with the butter and garlic.

Toss, take off the heat, add a squeeze of lemon, then transfer to warm plates and serve.

Recipe from Hugh Fernley-Whittingstall's book Three Good Things
Found via The Guardian
image by Simon Wheeler