Scallops with Quails Eggs – video

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Pea purée
450g/1lb defrosted or fresh peas
handful of basil leaves
1 tsp ground cumin
50ml/1¾fl oz natural yoghurt
salt and freshly ground black pepper

Place all the ingredients in a blender and purée.

Just before serving, place the purée in a saucepan and heat through.
Season with salt and freshly ground black pepper and place in the centre of the plate.

More: Gordon Ramsay Recipes