Seared scallops, crisp local ham and crushed minted peas



Standard Supplier 22nd May 2019


Standard Supplier

Seared scallops, crisp local ham and crushed minted peas

A delicious , flavoursome scallop recipe , cooked to perfection on a Garland Induction Griddle plate by Keith Howland.


  • 8 Slices of Locally Cured Ham
  • 12 Diver caught Scallops
  • 100g Unsalted butter
  • 100ml Olive oil
  • 1 Punnet of Pea Shoots
  • 600g Frozen Peas
  • 30g Fresh mint leaves
  • 1 Lemon
  • 20g Caster sugar


(Serves Four)
- Wash the Scallops and set aside.
- To make the dressing, blend 300g of the cooked peas with the olive oil, season and finish with chopped mint and sugar.
- Crush the other peas and season.
- When the Garland Induction Griddle plate is at 160oc, brush the cured ham slices with olive oil and place on the heat. They should start to fry and crisp up, then place them on paper to catch any excess fat.
- To serve, season the Scallops, brush with oil and place onto the heated Garland Induction Griddle set to 190oc and cook until coloured on both sides.
- Take off the heat and add a squeeze of lemon juice. - Reheat the crushed peas, dress the Pea Shoots and plate up.
- Finish with 2 crisp ham slices.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.