Jamie Magazine
By Alice Hart
Summery pea soup with turmeric scallops
25 mins
Not Too Tricky
serves 4
About the recipe
The scallop topping (which can also be made with raw, peeled prawns) is an optional extra, but turns the soup into something truly special.
Recipe From
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
800ml organic vegetable or chicken stock
450g 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
175g queen or other small scallops, from sustainable sources
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.
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