Created by John Gionleka, chef-owner of London’s celebrated Balkan restaurant Peckham Bazaar, this elegant summer seafood recipe pairs golden hand dived Shetland scallops with sweet peas, broad beans and a delicate scallop stock emulsion. Finished with Little Olive Oil Trio Select extra virgin olive oil, it brings restaurant-quality dining to your own table and is ideal for summer entertaining or a special dinner.
Why We Love John Gionleka’s Hand-Dived Shetland Scallops
Little Olive Oil’s Trio Select extra virgin olive oil has a smooth, delicate character with subtle freshly cut vegetable notes, minimal pepperiness and very gentle bitterness. It complements the natural sweetness of the scallops, peas and broad beans without dominating them. If you’re looking for hand-dived Shetland scallops, elegant summer seafood, dinner-party inspiration, or restaurant-quality dining at home, John’s recipe is a wonderful place to start.
How to Make Scallops with Sweet Peas and Broad Beans
Ask your fishmonger to shuck the scallops and remove the skirts and corals, reserving these trimmings for the stock.
Wash the scallops thoroughly in cold water, drain well and pat completely dry with kitchen paper. Place them in the fridge until needed.
Bring a large pan containing approximately 5 litres of water to the boil and prepare a bowl of iced or very cold water alongside it.
Cook the peas in the boiling water for 10 seconds, then immediately transfer them to the cold water to refresh.
Repeat with the broad beans. Once cool enough to handle, remove their outer skins and set them aside with the peas.
Place the reserved scallop skirts and corals into a saucepan with 2 litres of cold water. Bring to the boil, skimming away any froth that rises to the surface. Simmer for 10 minutes.
Strain the stock through muslin or a fine sieve into a clean saucepan. Return it to the heat and reduce by half.
Using a hand blender, slowly drizzle approximately 250ml Little Olive Oil Trio Select extra virgin olive oil into the reduced stock, blending continuously until it forms a smooth, lightly emulsified sauce. The exact amount of olive oil may vary slightly depending on how much the stock has reduced.
Heat a heavy frying pan over a high heat. Add 1 tbsp of the remaining Little Olive Oil Trio Select extra virgin olive oil.
Cook the scallops in batches of three or four so the pan does not become overcrowded. Sear for approximately 2 minutes on each side, or until golden brown and just cooked through. Keep warm whilst you cook the remaining scallops.
Warm half of the scallop emulsion in a clean saucepan. Add the peas and double podded broad beans, then season with salt, freshly ground black pepper, finely grated lemon zest and a squeeze of lemon juice to taste.
Fold through the chopped chives and warm gently without overcooking the vegetables.
Divide the vegetables and scallop emulsion between four serving plates.
Arrange two warm scallops on each plate. If preferred, slice each scallop horizontally into two discs before serving.
Blend the remaining scallop emulsion once more to create a light froth, then spoon it over and around the scallops.
Finish with fennel fronds or picked chervil and serve immediately.
Scallops with Sweet Peas and Broad Beans Recipe Info
Details
Dish: Starter or light main course
Diet: Pescatarian
Serves: 4
Prep: 30 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes
Ingredients
- For the Scallops
- 8 large hand dived Shetland scallops, in their shells
- Salt, to season
- Freshly ground black pepper, to season
- For the Scallop Emulsion and Vegetables
- 120g podded fresh peas
- 120g podded fresh broad beans
- Approximately 300ml Little Olive Oil Trio Select extra virgin olive oil, for the scallop emulsion and cooking the scallops
- 2 unwaxed lemons
- 2 tbsp chopped chives
- Fennel fronds or picked chervil, to garnish
Nutrition
Per serving
Calories: 720
Protein: 23g
Carbohydrates: 18g
Dietary Fibre: 6g
Total Sugars: 5g
Fat: 63g
Saturated Fat: 9g
Sodium: 410mg
Vitamin C: 35% DV
Iron: 15% DV
Calcium: 8% DV
A Little More about this Hand-Dived Scallops Recipe
Ingredient Guide
Hand-dived Shetland scallops are prized for their naturally sweet flavour and tender texture, making them ideal for quick searing. The scallop skirts and corals are transformed into a delicate stock, ensuring nothing goes to waste whilst creating the foundation for the emulsion. Fresh peas and broad beans add sweetness, colour and a gentle bite, whilst lemon and chives lift the dish with freshness.
Little Olive Oil’s Trio Select extra virgin olive oil is the perfect choice for this recipe. Its smooth, delicate character, subtle freshly cut vegetable notes, minimal pepperiness and very gentle bitterness complement the scallops and summer vegetables without overpowering their natural flavours.
Prep Tips
Ask your fishmonger to shuck the scallops for you, but request that the skirts and corals are kept as they’re essential for making the stock. Pat the scallops completely dry before cooking, so they develop a beautiful golden crust rather than steaming in the pan.
Double podding the broad beans takes a little extra time, but it’s well worth the effort, giving them a brighter colour and more delicate texture. The scallop stock and prepared vegetables can also be made earlier in the day, leaving only the searing, reheating and plating to do before serving.
When making the scallop emulsion, add the Trio Select extra virgin olive oil gradually whilst blending. You may not need every drop, as the amount depends on how much the stock has reduced. Stop when the emulsion looks smooth, glossy and lightly thickened.
Ingredient Swaps
King scallops can be used if hand-dived Shetland scallops are unavailable, although you’ll need additional scallop trimmings or a good quality shellfish stock if they’re sold already prepared. Frozen peas work well outside the summer season, whilst edamame or fine green beans can replace broad beans. Dill, parsley or tarragon make excellent alternatives to chives, and pea shoots can be used instead of fennel fronds or chervil.
Serving Suggestions
Serve as an elegant starter or light main course for summer entertaining or a special dinner. Crusty sourdough is perfect for soaking up the delicate scallop emulsion, whilst a shaved fennel salad or lightly dressed seasonal leaves make fresh accompaniments.
For a more substantial meal, serve with buttered new potatoes or a small portion of lemony orzo. Spoon over the frothy scallop emulsion just before serving to create a beautiful restaurant-style finish.
