Pea and watercress fritters with scallops and curry sauce

Christmas recipe our Taste writers have recieved the most compliments for over the years.

  • 1 hr cooking
  • Serves 4
  • Print


Pea and watercress fritters
  • 200 gram frozen peas, blanched in boiling water for 1-2 minutes, then drained
  • 3 eggs, separated
  • 2 teaspoon cumin
  • 1 cup watercress leaves, roughly chopped
  • 3/4 cup fresh breadcrumbs
  • 1 zest of 1 lemon
  • 60 gram feta, crumbled
  • 1 teaspoon baking powder
  • 3 tablespoon vegetable oil (for frying)
Curry sauce
  • 40 gram butter
  • 30 gram shallots or onions, chopped
  • 1 tablespoon mild curry powder
  • 40 millilitre white wine
  • 125 millilitre fish stock
  • 50 millilitre coconut cream
  • squeeze lime juice
  • 16 scallops (remove roe if preferred)
  • 2 tablespoon olive oil
  • 2 knobs butter
  • 1 tablespoon chopped chives


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.

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