Scallops with Thai-scented pea purée from Nigella Kitchen: Recipes from the Heart of the Home (page 72) by Nigella Lawson

  • cilantro
  • crème fraîche
  • limes
  • peanut oil
  • scallops
  • Thai green curry paste
  • frozen peas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on May 04, 2019

    Suffice it to say, this is a very quick and easy recipe, perfect for busy weeknights, but still a little elegant. I made the pea purèe in the FP, probably should have used the vitamix, as it was a bit peel-ish, even after a long process. It was very tasty, but I had to use almost three times the one tablespoon of the green curry paste specified in the online recipe. The book calls for one to two tablespoons. Although the flavor combination was a bit surprising to my tongue, after a few bites I decided that the curry works well with the sweetness of the petite peas. The best bites included a bit of scallop, with their buttery-limey sauce, and a bit of pea. I topped the plate with a bit of chopped Thai basil, which was a nice addition.

  • HilaryLittle on April 28, 2013

    My late stepfather loved this recipe, he even requested it as a starter for Christmas Day! A lovely simple recipe, one that will always remind me of a very special man.

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