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Summery pea soup with turmeric scallops
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Total Time:
25 minutes
Elevate your soup with a decadent scallop or prawn topping for an unforgettable touch of luxury.
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
  • 800 ml organic vegetable or chicken stock
  • 450 g fresh or frozen peas
  • ½ teaspoon jaggery or brown sugar
  • 2 teaspoons tamarind paste
  • ½ a lime
  • ½ teaspoon mustard seeds
  • ¼ teaspoon ground turmeric
  • 10 fresh curry leaves
  • 175 g queen or other small scallops, from sustainable sources
Instructions:
  • Prepare the spring onions, garlic, ginger, and chilli. Toast cumin seeds in a dry pan, then add oil, spring onions, garlic, ginger, chilli, and curry leaves. Cook until sizzling. Pour in stock, add peas and simmer. Stir in jaggery, tamarind paste, and season. Puree until smooth. Set aside. For the scallops, heat oil in a pan over high heat, add mustard seeds and cook until they pop. Add turmeric, curry leaves, and scallops. Cook for about 1 minute per side until browned. Reheat soup, taste, adjust seasoning if needed, and add lime juice for tang. Serve in warmed bowls topped with spiced scallops and curry leaves.

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