Diver caught scallops on a bed of peas, broad beans and girolle mushrooms.
Clean the scallops from the shells and rinse the dirt off, dry on kitchen paper.
Bring a large pan of salted water to the boil.
Pod the broad beans, pick the mint leaves and finely slice. Peel and finely dice the shallot.
Clean the girolles of any dirt. Boil half the peas for a 2 minutes and remove from the water, add them with the shallot, sliced mint, pinch of salt and pepper and half the butter to a food processor. Blitz and slowly add the cream till you get a stiff mousse.
Heat a large frying pan, season the scallops with a pinch of salt and pepper, add the remaining butter and the scallops to the pan and cook for 2 minutes on each side then remove the scallops and rest them. Add the girolles and sauté for a minute. Cook the remaining peas and broad beans in the water for 2 minutes and when cooked drain and add to the girolles.
Serve on a plate with the pea mousse as a base, scallops on top and the fricassee of veg over the top, finish with the pea shoots.
«Cook your scallops quickly and just once on each side to prevent them overcooking and going rubbery.»