250g frozen petits pois 5 tbsp natural organic yoghurt zest and juice of ½ lemon salt and pepper 300g courgettes 2 tbsp olive oil about 180g small queen scallop meats without roe lemon wedges for ...

Ephemeral as the early spring that bestows them upon us, English peas arrive like this season’s epiphany. They’re only here for a few blissful weeks, and then, once the temperatures rise, they’re gone ...

To prepare seared scallops on pea puree, first shell all the fresh peas (1) and blanch them in boiling salted water for 3-4 minutes (2) (3). Immediately cool them in ice water (4), then take half and ...

Seared Scallops with Sweet Pea Puree and Spring Salad(yield 6 servings) Ingredients:- 18 dry pack Sea Scallops- ¼ t. salt- ¼ t. pepper- 1 T. canola oil- 1 T.

Tom Parker Bowles is back in the This Morning Kitchen to show us that there's nothing better than the traditional fish on a Friday by cooking up goujons of haddock - what he calls 'a fish finger with ...

Preheat oven to 325 degrees. Season salmon all over with salt and lime zest. Arrange fillets on a baking sheet. Rest at room temperature for at least 10 minutes. Bake until thickest portions just ...