Scallops with Spicy Cumberland Salami served with Pea Puree

September 20, 2017

Serves: 4

200g frozen peas
12x scallops
70g Spicy Cumberland Salami



  1. Cook the peas in simmering water for 3 mins, remove and blend to a puree. Add some of the water to loosen the puree if required and season with salt and pepper to taste.
  2. Pan fry the scallops on each side for 2-3 mins until cooked through.
  3. Remove the scallops and add the salami slices into the pan and fry until crisp.
  4. Serve the pea puree topped with the scallops and finished with the salami.