Food & Wine
Seared salmon with scallops and minted pea paste
The minted pea paste in this dish complements the seared salmon perfectly, and the addition of the scallops makes it something special indeed! Delicious!
Serves: 2
Ingredients:
Salmon and scallops
- 1/4 cup olive oil
- 30g butter
- 1 lemon, juice and finely grated zest
- 1 small clove garlic, finely crushed
- 2 x 150g portions fresh salmon fillet (boneless, skin on)
- 8 scallops
- Mint sprigs or pea shoots for garnish
Pea paste
- 1 cup frozen minted peas
- 1 / 4 olive oil
- 2-3 sprigs fresh mint leaves, shredded
- 1 tablespoon basil pesto
Method:
- To begin, heat a medium, non-stick frypan.
- Add oil, butter, lemon zest and garlic and cook gently for a minute to flavour the oil.
- Cook the salmon, flesh side down, for two minutes until seared and golden.
- Turn the salmon over, then add scallops and sear on both sides until just coloured.
- Squeeze lemon juice over and season with salt, then set aside for a few minutes.
- To make the pea paste, simmer peas in 1/2 cup of boiling water for two minutes.
- Drain and mash with a fork. Mix in oil, mint, pesto and pepper to taste.
- Serve salmon and scallops alongside pea paste, garnished with mint or pea shoots
Written by Jo Wilcox. First appeared on Stuff.co.nz.
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Related links:
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