Summery pea soup with turmeric scallops

Name: Summery pea soup with turmeric scallops
Total time: 25 min
Yield: 4
Ingredients: 1 bunch of spring onions; 1 clove of garlic; 5cm piece of ginger; 1 fresh green Bird’s-eye chilli; 1 teaspoon cumin seeds; groundnut oil; 3 fresh curry leaves; 800 ml organic vegetable or chicken stock; 450 g fresh or frozen peas; ½ teaspoon jaggery or brown sugar; 2 teaspoons tamarind paste; ½ a lime; groundnut oil; ½ teaspoon mustard seeds; ¼ teaspoon ground turmeric; 10 fresh curry leaves; 175 g queen or other small scallops, from sustainable sources

Gluten-freegf

“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

Cooks In25 minutes

DifficultyNot too tricky

Jamie Magazine Seafood Alfresco Aussie Christmas Dinner Party Mains

Nutrition per serving

Calories 243 12%
Fat 12.2g 17%
Saturates 2.4g 12%
Sugars 4.5g 5%
Protein 19.1g 38%
Carbs 15.6g 6%

Of an adult's reference intake

Jamie Magazine

By Alice Hart

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Ingredients

1 bunch of spring onions
1 clove of garlic
5cm piece of ginger
1 fresh green Bird’s-eye chilli
1 teaspoon cumin seeds
groundnut oil
3 fresh curry leaves
800 ml organic vegetable or chicken stock
450 g fresh or frozen peas
½ teaspoon jaggery or brown sugar
2 teaspoons tamarind paste
½ a lime
TURMERIC SCALLOPS
groundnut oil
½ teaspoon mustard seeds
¼ teaspoon ground turmeric
10 fresh curry leaves
175 g queen or other small scallops, from sustainable sources

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Jamie Magazine

By Alice Hart

Tap For Ingredients

Method

Trim and roughly chop the spring onions, peel and chop the garlic and ginger, then deseed and chop the chilli.
Toast the cumin seeds in a dry pan, then add 2 tablespoons of oil, the spring onions, garlic, ginger, chilli and curry leaves.
Fry for 1 to 2 minutes, or until sizzling, then pour in the stock and bring to the boil.
Add the peas and simmer for 4 to 5 minutes, then stir in the jaggery or sugar and tamarind paste. Season to taste, then use a stick blender to purée until smooth. Set aside.
For the scallops, heat 1 tablespoon of 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.
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.