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

Prawn, avocado, coriander & lime mini tortillas

I love the fresh zingy flavours of this dish! Coriander, prawn and lime is a match made in heaven. The creamy avocado and crunchy tortilla are a perfect supporting act for the show-stopping prawns. All the elements can be made...

Smoked Stilton shortbread with beetroot purée, caramelised red onions, roasted grapes & thyme

This is a taste sensation – a cheese board in one canape. However, if you don’t want to do all the toppings, simply make the Stilton shortbread to eat on their own or with a little onion relish and crumbled...

Hot smoked trout in filo cups

“I love using the award-winning products from this local artisan producer. I was lucky enough to visit the smokery and see the process myself, and the skill and care that goes into it. I came away with a gorgeous smell...