Bobby Chinn's Seared Alaskan Scallops

Serves 1

110g frozen peas

1 tbsp truffle oil

salt and pepper

sugar

a little duck fat or vegetable oil (don't use olive oil)

3 king or jumbo scallops

40g shelled edamame

1tsp lemon oil 

Blanch the peas in boiling slated water for 10 secs, drain and and tip into ice-water. Peel by hand or use a ricer if making a large quantity. Put the peas in a blender and whiz until smooth, adding a little water and finishing with truffle oil. Season with salt, pepper and a little sugar if bitter. 

Heat a frying pan with the fat/oil until almost smoking. Season the scallops and pan sear for 20 seconds. Move them around in the pan a little making sure there is enough fat/oil to coat them and to give a nice brown colour. Flip the scallops and cook for another 10 seconds. Exact cooking time depending on the thickness of the scallop and fry pan...they should be med-rare.

Blanch the damaged in boiling slated water to heat them. Drain and season. 

Spoon the pea puree in the middle of the serving plate. Place edamame on that, then top with scallops. Garnish with lemon oil.