Peas and scallops are a winning combination, but you could definitely swap the scallops out here for another piece of white fish like cod and it would work just as well (maybe even better if you're a scallop purist and like them unadulterated by other flavours).
The mint is what makes this dish a bit special in my opinion, so feel free to add in extra if you have a particular passion for the herb.
What's the A to V?
Scallops are rich in sodium and B12, as well as containing phosphorus, iodine, copper and zinc. And, although it surprised me when I first found this out, peas (as a legume) are a good source of protein, in addition to vitamin C and A.
Ingredients (serves 2 as a main, 4 as a starter):
160g scallops
200g of frozen peas and/or broad beans
2 tbsps creme fraiche
1/2 an avocado
3 sprigs of mint, leaves removed
2 dried chillis, crumbled
Juice and zest of 1/2 a lemon
Salt and pepper to season
Method
Plunge your peas and/or broad beans into boiling water and cook for 1 to 2 minutes.
In a blender, mix your peas and/or broad beans with your mint leaves, creme fraiche, and avocado. Add 1 tbsp of olive oil and season with salt and pepper. Blend until you have a smooth consistency.
In a hot pan, heat 1 tbsp of olive oil and your chilli, and when hot add your scallops. Whether you're using the large or small variety scallops don't take long to cook at all, maybe one to three minutes depending on their size and the heat of your pan. You want to sear them on all sides until they turn a pearly white colour, and then remove them from the heat.
Sprinkle your lemon zest on top of the scallops, and serve with your puree. Finish with a good squeeze of lemon juice and a grind of pepper.