This dish needs a little preparation but only takes a minute to cook when you’re ready to eat. I call it a fisherman’s breakfast, because it would be so easy to cook the prepared sausage and pea puree with freshly caught scallops, all in the same hot pan.
Cook the frozen peas briefly and then puree in a blender with a generous pinch of salt and pepper.
Fry your sausage whole until nicely coloured.
When you’re ready to eat
Clean your scallops and get a large heavy-bottomed pan really hot.
Cut up your sausage into bite-size slices and add to the pan. If all goes well, the pan will go a little greasy from the sausage. Now add the pea puree to the side of the pan, away from the sausage.
Add the scallops at the very last moment. It only takes a short amount of vigorous frying to get a nice caramelised crust, then turn and fry on the other side. Take out your pea puree, sausage and scallops and serve all together in a scallop shell.
If you’re feeling fancy, add a little mint oil made by crushing mint leaves with some olive oil. As an alternative, try the all-time favourite combination of bacon and black pudding. On this occasion, simple is best.
By Regula Ysewijn
Share this article
Ben Tish’s recipe demonstrates how scallop shells act as a great conductor of heat, quickly cooking the delicate meat inside.read more