Scallops with Spicy Cumberland Salami served with Pea Puree
200g frozen peas
70g Spicy Cumberland Salami
- 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.
- Pan fry the scallops on each side for 2-3 mins until cooked through.
- Remove the scallops and add the salami slices into the pan and fry until crisp.
- Serve the pea puree topped with the scallops and finished with the salami.