Prep time:

Cooking time: 15 minutes

Total time:

Serves: 2

30g frozen peas

pea shoots

4 Slices Parma ham

6 king scallops – leave the roe on

salt & pepper

5g fresh mint

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

  1. Lay the Parma ham on a baking tray and place another tray on top. Put in the oven to become crispy for about 10 minutes at 180°C.
  2. For the pea puree, place the frozen peas in a pan of boiling water for 2 minutes and then drain. Put the peas in food blender with the mint and season with salt and pepper to taste. Purée until smooth – you may need to add a little water to help this happen.
    To Serve: Heat a pan on the hob until it is just smoking. Add the 3 scallops and season with salt and pepper and leave to cook for 3 minutes, and then turn over and leave for 3 minutes on the other side. Remove from the pan and put to one side.
    Place the pea purée down the centre of the serving plate and arrange the scallops on top of the purée, then add the Parma ham crisps in between the scallops, dress with pea shoots and serve.

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

You may also like

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...

Rhubarb & pistachio loaf cake

Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...