Griddled scallops with ham hock and split peas

Serves 4

(Jason Lowe)

Ham hock goes really well with shellfish, rather like bacon. I've used dried split green peas here but you could use fresh peas once they are in season, or even frozen peas. I recommend that you buy your scallops freshly shucked by your fishmonger or you can shuck them yourself if you can.

60-70g dried split green peas, soaked for 4-5 hours in cold water
A knob of butter
1 small onion, peeled, halved and finely chopped
300-400ml ham cooking liquid
60-70g ham hock trimmings, shredded into 1-2cm pieces
12 or more medium sized scallops, cleaned
A little vegetable or corn oil for frying
Salt and freshly ground black pepper

Melt the butter in a small heavy based saucepan and gently cook the onion for 2-3 minutes until soft.

Add the drained green split peas and the ham stock, then bring to the boil and simmer for about 10 minutes, then add the pieces of ham hock and continue simmering for another 10-15 minutes or until the peas are cooked and the liquid has reduced and is just coating the peas.

To serve, season the scallops, heat a little vegetable oil in a heavy or non-stick frying pan and cook the scallops on a high heat for a minute on each side.

To serve, spoon the peas on to a serving dish and place the scallops on top.