Scallops with Thai Scented Pea Puree
Ingredients
- 1 pound (3 1/2 cups) frozen petits pois or peas
- 1 to 2 tablespoons Thai green curry paste
- 1/3 cup creme fraiche or sour cream
- Salt
- 2 teaspoons peanut or other flavourless oil
- 2 teaspoons butter
- 6 big scallops (such as sold in shell by fishmongers) or 10 to 12 small bay scallops (such as sold in packages in the supermarket), preferably diver-caught
- Juice of a lime
- 1 to 2 tablespoons chopped fresh cilantro or Thai basil
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