Mark Hix's griddled scallops with split peas and ham hock
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Mark Hix's griddled scallops with split peas and ham hock

Try this delicious scallops recipe, plus make the most of your meat by preparing a batch of pea and ham soup at the same time!

Ingredients

  • 1 ham knuckle, smoked or unsmoked (soaked in water overnight)
  • 250gram(s) green split peas, soaked overnight
  • 1largeonion, peeled and roughly chopped
  • 3sprig(s)sprigs of thyme
  • 12 black peppercorns
  • For the scallops:
  • A couple of good knobs of butter
  • 2 shallots, peeled and finely chopped
  • 15mlschopped parsley
  • 15mlsolive oil
  • 20mediumscallops, removed from the shell and cleaned

Method


1. Put the soaked ham hock in a pan and cover with fresh cold water. Add the onion, thyme and peppercorns, and bring to the boil. Skim and simmer for an hour, then add the soaked dried split peas and continue to simmer for an hour or until the peas are just tender. Remove about 6 tbsp of the peas and the same amount of stock; put aside for the scallop dish.

2. Continue cooking the ham until tender and the meat is just coming away from the bone. Remove from the pan and pull off about 100-150g for the scallop sauce. Flake the rest back into the pot for the soup.

3. To make the pea sauce for the scallops, cook the shallots in half of the butter on a low heat for 2-3 minutes until soft, then add the peas and stock, and continue to simmer until the sauce has thickened and is just coating the peas. Flake the piece of ham that you have put aside into smallish pieces and add to the sauce with the parsley; re-season if necessary. If the sauce is too thick, add a little more stock.

4. Season the scallops, heat the olive oil in a griddle or heavy frying pan, preferably non stick, and cook them on a medium heat for a couple of minutes on each side until nicely coloured, adding the rest of the butter to the pan when they are cooked. To serve, spoon the pea sauce onto serving plates and arrange the scallops on top.

5. To finish the soup off, just continue to simmer until the peas have almost disintegrated (if they haven't already) and the liquor has thickened. You can blend some of the soup and return it to the pan, depending on the consistency you prefer; I quite like it chunky and natural myself. Check the seasoning and serve with thick, crusty bread.

For more tasty recipes check out allaboutyou.com

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