Step 1

Combine almonds, peas, lemon zest, chilli and parsley in a bowl. Remove scallops from the shell and place in a bowl. Clean and dry scallop shells.

Step 2

Melt 50g butter and 1 tbs oil in a frypan over medium-high heat. Season scallops and add half to pan. Cook for 1 minute, then turn scallops and add 1 tsp cumin to pan. Cook, swirling pan to coat scallops in butter, for a further 1 minute or until caramelised but still opaque in the centre.

Step 3

Remove scallops from pan and place in shells. Spoon over a little cumin butter. Wipe pan clean.

Step 4

Repeat with remaining 50g butter, 1 tbs oil, scallops and cumin.

Step 5

Scatter warm scallops with pea and almond mixture. Serve immediately.