Summery pea soup with turmeric scallops

The scallop topping (which can also be made with raw, peeled prawns) is an optional extra, but turns the soup into something truly special.

Ingredients

• 1 bunch of spring onions
• 1 clove of garlic
• 5cm piece of ginger
• 1 fresh green Bird’s-eye chilli
• 1 teaspoon cumin seeds
• groundnut oil
• 3 fresh curry leaves
• 800 ml organic vegetable or chicken stock
• 450 g fresh or frozen peas
• ½ teaspoon jaggery or brown sugar
• 2 teaspoons tamarind paste
• ½ a lime
• TURMERIC SCALLOPS
• groundnut oil
• ½ teaspoon mustard seeds
• ¼ teaspoon ground turmeric
• 10 fresh curry leaves
• 175 g queen or other small scallops, from sustainable sources

Directions

1. Trim and roughly chop the spring onions, peel and chop the garlic and ginger, then deseed and chop the chilli.
2. Toast the cumin seeds in a dry pan, then add 2 tablespoons of oil, the spring onions, garlic, ginger, chilli and curry leaves.
3. Fry for 1 to 2 minutes, or until sizzling, then pour in the stock and bring to the boil.
4. Add the peas and simmer for 4 to 5 minutes, then stir in the jaggery or sugar and tamarind paste. Season to taste, then use a stick blender to purée until smooth. Set aside.
5. For the scallops, heat 1 tablespoon of oil in a frying pan over a high heat. Add the mustard seeds and stir continuously until they pop.
6. Mix in the turmeric and curry leaves, followed by the scallops, frying for about 1 minute on each side, until they are cooked through and beginning to brown.
7. Reheat the soup (don’t let it boil or it will lose its freshness), then taste, adding lime juice if you feel it needs extra tang.
8. Divide between warmed bowls and spoon on the spiced scallops and curry leaves to finish.