Scallops, Pea Puree & Courgette Ribbons

[earth-angel]

250g frozen petit pois
5 tbsp natural organic
yoghurt
zest and juice of 1/2 lemon
salt and pepper
300g courgettes
2 tbsp olive oil
about 100g small queen scallop meat without roe
lemon wedges for serving



Cook the peas according to the packet then drain and mix with the yoghurt, lemon juice and zest and some seasoning.
Place in a blender and pulse until coarse. Keep warm.
Using a vegetable peeler, shave the courgettes into long ribbons.
Blanch in slated water for 2 minutes, drain, then toss in 1 tbsp olive oil and some seasoning.
Add the remaining olive oil, then sear the scallops for about 30 seconds on each side until opaque.
Serve the scallops on the pea puree with the courgette ribbons and a lemon wedge.