Scallops with Thai-Scented Pea Purée

An interesting meal. And fast.

• The recipe makes a huge amount of the pea purée. I'd guess only 400g would be needed, a reduction of 20%.
• Too much fat is asked. Just the oil would probably be enough.

After draining the peas, I put them back into the same pan and used my immersion blender to blend it all together. Much easier than the real blender and less clean-up.

I served with rice, and everything mushed together quite tastily. The picture at the site shows only the peas and scallops on the plate.