Scallops With Turmeric And A Pea Purée - cooking recipe

Ingredients

32 scallops
1/3 cup extra virgin olive oil
2 garlic cloves, crushed
1 teaspoon ground turmeric
Pea Puree
80 g chopped red onions
450 g fresh peas
60 ml dry white wine

Preparation

Combine scallops, oil, garlic and turmeric in a bowl; refrigerate covered for at least 3 hours or overnight. Drain scallops over medium bowl and reserve the marinade.
Cook scallops in batches in a heated small pan about 2 minutes each side until almost cooked; cover to keep warm.
Bring reserved marinade to the boil in same pan.
Serve the scallops with pea puree and drizzle with marinade.
Pea Puree: Heat butter in medium pan; cook onion stirring until soft.
Stir in peas cook stirring for 2 minutes.
Add wine, bring to the boil and then simmer covered stirring occasionally for about 10 minutes or until the peas are tender.
Blend or process pea mixture in batches until almost smooth.