Summery pea soup with turmeric scallops

Summery pea soup with turmeric scallops

starter | serves

Summery pea soup with turmeric scallops

The scallop topping (which can also be made with raw, peeled prawns) is an optional extra, but turns the soup into something truly special.
Serves 4

1. Heat the oil in a pan, then add the spring onions, garlic, ginger, chilli, cumin seeds and curry leaves. Fry for 1–2 minutes, until sizzling, then pour in the stock and bring to the boil.
2. Add the peas and simmer for 4–5 minutes, then stir in the jaggery or sugar and tamarind paste. Season to taste, then use a stick blender to purιe until smooth. Set aside.
3. For the scallops, heat the oil in a frying pan over a high heat. Add the mustard seeds and stir continuously until they pop. Mix in the turmeric and curry leaves, followed by the scallops, frying for about 1 minute on each side, until they are cooked through and beginning to brown.
4. Reheat the soup (don’t let it boil or it will lose its freshness), then taste, adding lime juice if you feel it needs extra tang. Divide between warmed bowls and spoon on the spiced scallops and curry leaves to finish.

Drink 2013 Jim Barry The Lodge Hill Riesling, Clare Valley, £9.99, Majestic
Per serving 243 cals, 12.2g fat (2.4g saturated), 19.1g protein, 15.6g carbs, 4.5g sugars

 

Recipe Alice Hart
Photo Con Poulos


from Issue 47

ingredients

• 2 tbsp groundnut oil
• 1 bunch of spring onions, trimmed and roughly chopped
• 1 garlic clove, chopped
• 1 thumb-sized piece of ginger, chopped
• 1 green bird’s-eye chilli, deseeded
and chopped
• 1 tsp cumin seeds, toasted
• 3 fresh curry leaves
• 800ml vegetable or chicken stock
• 450g peas, fresh or frozen
• ½ tsp jaggery or brown sugar
• 2 tsp tamarind paste
• A squeeze of lime juice (optional)
Turmeric scallops
• 1 tbsp groundnut oil
• ½ tsp mustard seeds
• Ό tsp ground turmeric
• 10 fresh curry leaves
• 175g queen or other small scallops

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