Scallops with pheasant and pea puree

Place the defrosted peas and mint into a food processor and blend with a tablespoon of olive oil until smooth. Transfer to a small saucepan and heat through gently over a medium heat. Season to taste with salt and freshly ground black pepper.

Heat another tablespoon of olive oil in a frying pan over a high heat and fry the pheasant breasts, in batches, for 5-6 minutes on both sides (for medium rare), or until cooked to your liking. Remove and set aside on a warm plate to rest for 10 minutes. Just before serving, slice thinly.

Meanwhile, heat a griddle pan until smoking. Sprinkle the sea salt over the scallops and sear in the hot pan for about one minute on both sides (the salt prevents the scallops from sticking to the pan), or until golden-brown all over and just cooked.

Whisk together the honey, mustard, lemon juice and extra virgin olive oil to make a dressing. Drizzle over the mixed salad leaves and toss to coat.

To serve, spoon three dollops of pea puree on each plate and place a scallop on top of each. Lay the slices of pheasant over and serve with the dressed salad.