1teaspoonfresh mint chopped or 1 teaspoon mint jelly/sauce
Instructions
Measure out the peas into a small pan and bring to the boil. Turn the heat off once they have boiled.
Heat a little butter, ghee or oil in a heavy frying pan, cast iron is ideal. Wait until it is smoking hot.
Wash and pat each scallop dry with some kitchen paper, then place carefully into the smoking hot fat. Cook for 2 minutes each side, or 3 if they are very thick.
Drain the peas, add in salt & pepper, mint and one teaspoon of butter or ghee. Smash with a potato masher or fork and pile onto a plate.
Top with the scallops and drizzle the pan juices over them and the peas. Deeelish.