From the cookbook Gordon Ramsay’s Healthy Appetite
Serves 4
Ingredients
- 24 king scallops, shelled and cleaned
- coarse sea salt
- 2 1/2 cups podded peas, thawed if frozen
- 2 cups podded fava beans, thawed if frozen
- 2 thyme sprigs, leaves only
- 1–2 tbsp olive oil
- small piece of butter
- handful of mint, leaves roughly chopped
- extra-virgin olive oil, to drizzle
Directions
- Take the scallops from the refrigerator and set aside while you cook the vegetables. Bring a pan of salted water to a boil, tip in the peas, and blanch for 3 to 4 minutes or until tender. Scoop them out with a slotted spoon and plunge into a bowl of iced water to refresh. Drain well and tip into a bowl.
- Return the water to a boil and blanch the fava beans for 3 to 4 minutes or until tender. Drain well, refresh in iced water, and drain again. Gently squeeze the fava beans to pop them out of their skins. Add to the peas and set aside.
- Put the thyme leaves on a board and sprinkle with 1 tsp coarse sea salt. Mince, then sprinkle the thyme salt over one side of the scallops. Heat a griddle or large skillet and add the olive oil.
- Pan-fry the scallops for 1 1/2 minutes on each side, depending on thickness—they should feel slightly springy when pressed. Make sure you turn them in the same order you put them into the pan to ensure even cooking. Remove to a warm plate and rest for a minute while you reheat the vegetables.
- Tip the peas and fava beans into the skillet and add a splash of water and a little butter. Heat for a minute to warm through, season to taste, and toss through the mint leaves.
- Spoon the vegetables onto warm plates and top with the scallops. Sprinkle with a little more thyme salt if you wish. Drizzle a little extra-virgin olive oil around each plate and serve immediately with a bottle of Rosemount Diamond Label Riesling.
