Pea and watercress fritters with scallops and curry sauce

1.To make the fritters, mash the blanched peas with a fork and set aside. In a large bowl, whisk the egg yolks until frothy. Add the mashed peas, then the cumin, watercress, breadcrumbs, lemon zest, feta and baking powder and mix well. In a separate clean bowl, whisk egg whites until soft peaks form, then gently fold into pea mixture in three batches. Season with a couple of pinches of salt and pepper. Set aside.

2.For the sauce, melt half the butter in a pan, add the shallots and sweat over medium heat for 2-3 minutes. Add curry powder, combine well, then deglaze pan with white wine. Reduce wine by half, add stock and coconut cream, reduce by half, then strain into a pot and set aside.

3.Cook scallops in two batches. For each batch, heat 1 tablespoon olive oil in a large pan (I used a ridged grill pan) until hot, add a knob of butter, then gently add scallops. Cook for 20-30 seconds on each side, then transfer to an oven tray.

4.To cook the fritters, heat a little vegetable oil in a pan. Add about 1 tablespoon fritter mix and cook for 30-40 seconds on each side. Remove from pan and taste for seasoning. Adjust seasoning of remaining mixture as necessary. Cook fritters in batches, adding more oil as necessary – aim for 1 tablespoon-size fritters, allowing three per person.

5.To serve, warm the sauce and whisk in the remaining butter and lime juice. If you wish, neaten the fritters by cutting with a biscuit cutter, or serve as they are. Place fritters on serving plates. Re-warm scallops in a preheated moderate oven for 20-30 seconds, if necessary, then put one scallop on each fritter. Drizzle sauce around the plate and garnish with chives.