Scallops with English peas

Method

1. For the pea blancmange: bring a saucepan of salted water to the boil. Add the sugar and half the mint leaves, followed by the peas. Return to the boil and simmer for 1- 2 minutes or until the peas are soft. Drain and refresh the peas in iced water. Drain again. Set 100g of the peas aside for the dressing. Put the remaining peas in a food processor.

2. Soften the gelatine in warm water for about 10 minutes. Lift the gelatine out, drop into a small heavy pan and add just enough water to cover the bottom of the pan. Heat very gently until the gelatine has melted and then pour into the blender with the peas.

3. Whip the cream to soft peaks, add to the blender with the lemon juice and the remaining mint leaves and blend until smooth. Season to taste, then transfer the blancmange to a smaller bowl, cover and chill in the fridge for about 3 hours or until set firm yet still delicate.

4. For the pea dressing: using a hand blender or small mixer, blend 50g of the reserved peas with the cream and a splash each of rapeseed oil and water. The dressing should be loose enough to drizzle but retain some texture. Season with salt and pepper, then add the shredded mint and set aside.

5. Preheat the oven to 140C/gas 1. Put the slices of ham on a baking sheet and set another baking sheet on top so the ham is kept flat. Roast for 20-30 minutes or until crisp.

6. Meanwhile, smear one face of each scallop with softened butter and season with salt and pepper.

7. Heat a heavy frying pan until very hot, then add a splash of vegetable oil and put the scallops in butter-side down. Sear, without moving them, for 1 minute. Turn them over and sear the other side for 1 minute. Transfer onto kitchen paper to drain.

8. To serve, place a generous dollop (or quenelle) of pea blancmange in the middle of each plate. Arrange three scallops around, then place two pieces of ham on the pea blancmange. Spoon the pea shoots, reserved peas and pea dressing decoratively around the plate.