Ingredients:

• Scallops
• Olive oil
• Vegetables
• 1 tablespoon white wine
• 1 nip Pernod
• salt and pepper
• 100mls Cream
• Vegetable stock
• 1 tablespoon butter
• 1 lemon
• 1 tablespoon parsley, chopped
• Green Pea Puree:
• 1 cup fresh or frozen green peas
• 100mls cream
• Salt and pepper

1
Oil into pan
Sautee brunoise of vegetables
Add pernod
White wine
Salt
Pepper
Cream
Vegetable Stock
Reduce

2
Heat a pan with olive oil
Season scallop with salt and pepper, place into pan and seal both sides 40 seconds on each side to caramelize.
Add butter to pan and a squeeze of lemon juice, swirl around to coat the scallops
Sprinkle over the chopped parsley

3
In a pot of boiling salted water blanch peas till tender, strain and remove
Add the cream and enough salt and pepper to taste
Blend together to form a puree

4
Arrange pea mash onto a hot plate and arrange fried scallop on top, garnish with lemon and serve immediately