- 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
Seared scallops, crisp local ham and crushed minted peas
Ingredients
Method
(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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
