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.
Ingredients
- 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.
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