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Pea Shoots, Mango and Smoked Chicken Salad

Mark Hix’s Pea Shoot Recipes

The combination of quickly stir fried pea shoots and wild garlic leaves  is such a great combination, almost Asian in fact. If I see pea shoots on a menu in a Chinese restaurant I always order it as it goes well with fish, meat or just on its own as a simple starter.


  • 12 scallops, cleaned and left in the half shell
  • a couple knobs of butter
  • 1tbls extra virgin rapeseed oil
  • a couple handfuls of pea shoots (about 250g)
  • a handful of wild garlic leaves
  • salt and freshly ground black pepper

Heat a little rapeseed oil and butter in a heavy frying pan, season and cook the scallops on a high heat for a minute on each side.

Meanwhile warm the scallop shells in a low oven. Whilst the scallops are cooking heat the rest of the butter and rapeseed oil in a frying pan and cook the pea shoots and wild garlic leaves on a medium heat for 2-3 minutes, stirring and tossing them in the pan, but leaving them with a slight bite. Spoon the pea shoots into the warmed scallop shells and place the scallops on top.

Scallops with pea shoots and wild garlic