Scallops on Mashed Peas Mirror

Walnut Ciabatta:

1. Put the flour in the mixing bowl. Mix the yeast with just under 300 ml of lukewarm water and break or chop the walnuts.
2. Mix the yeast water, walnuts, olive oil and salt into the flour, knead vigorously to form a dough and cover, leave to rest for 2 hours. Sprinkle the dough with flour, knead again and form into two rolls. Grab the rolls at both ends and pull them into long loaves.
3. Place on a baking sheet lined with baking paper, cover with a slightly damp cloth and let rise for 30 minutes until the loaves have doubled in volume.
4. Preheat the oven to 200 ° C and bake the ciabattas in it for 25 minutes until light brown (spray vigorously with water several times).

Scallops:

1. Clean the scallops well and remove dark skins and firm spots on the muscle meat. Dry well. Heat some butter and olive oil in a pan and fry the scallops for about 30-40 seconds on each side. Add the herbs, 1 pressed garlic clove and 1 piece of lemon zest to the pan. The scallops should be well seared, but still have a nice glassy and juicy core. Season with a little salt, pepper and chili powder.
2. Halve and core the tomatoes. Heat the olive oil in a second pan and briefly toast the tomatoes parallel to the mussels. Add salt, sugar and pepper.

Pea puree:

1. Peel the shallot and cut into small cubes. Put the peas with a little water, the shallot cubes, butter and mint leaves in a saucepan and cook for 3-4 minutes. Then puree with a blender. Salt and lightly add sugar to the pea puree, then add lemon juice and grated lemon zest to taste. Add 1 tbsp butter and stir everything well.