Scallops with curried apple and fresh peas


A home-cooked meal shared with someone you love can so easily become a moment to remember. And who better to create the menu than food writer Nico Ghirlando AKA The Modern Husband. Rustle up this tempting recipe here, or – better still – point your dinner date in this direction in the hope they’ll cook it for you.


  • 6 x 2mm slices of Braeburn apple, with lemon juice squeezed over
  • 1 tbsp garam masala
  • 2 tbsp ghee or butter
  • 10 fresh curry leaves
  • 6 scallops with roe
  • handful of fresh peas*
  • Salt
  • Pea shoots to garnish (or lambs’ lettuce)


*You can also use frozen peas. Just place in a bowl of room-temperature water for five minutes, then drain before cooking.

  • Coat the apple slices with a sprinkling of garam masala. Heat a tbsp of ghee or butter in a sauté pan over a medium heat and add the curry leaves and apple slices, cooking for a couple of minutes until they start to soften and colour. Remove from the pan onto two plates and keep warm while you cook the scallops.
  • Heat the remaining ghee in the sauté pan until very hot. Season scallops with salt and add to the pan in a clockwise fashion. Cook for about a minute on high and turn over, cooking for a further minute and spoon over the butter as you do so. Add the peas to the pan and cook for about 30 seconds.
  • Put three scallops on top of the apples, spoon over the peas and pan juices, and add the pea shoots. Sprinkle over a little more garam masala and serve immediately.
Liz Earle Wellbeing Spring 2017This is the first course of our delicious Special Supper for Two feature, taken from the Spring 2017 issue of Liz Earle Wellbeing. To enjoy the full meal and many more healthy recipes and Liz’s wellbeing wisdom, subscribe to the magazine and get free P&P (UK).