I manged with a themed dinner on Friday, a bit unintentionally. When I was standing in the kitchen making bruschetta and the basil scent overpowered the kitchen it hit me that peas and basil would be great together. And they were. I flavoured the pea purée only slightly with some pesto but the cold basil sauce had more of a punch to it, and to put a dollop of this and put it on top of the mash and let it melt is truly heaven. Serve with panfried juicy scallops and you have a wonderful and healthy meal. Pair with a glass (or two) of rosé and enjoy a warm summer evening.

Try this, ok? I beg of you.

Scallops with pea purée and basil sauce, serves 2

8 large scallops

1/2 lemon, the juice

a knob of butter for frying

400 g frozen petit pois

3 tbsp butter

2 tsp pesto

salt, white pepper

The sauce:

150 ml creme fraiche

1/2 lemon, the juice

1/3 bunch basil

salt, white pepper

Mix the ingredients for the sauce with a stick blender. Cut the muscle off the scallops and place the scallops in a bowl, squirt lemon juice over. Cover the peas with boiling water and cook for a few minutes.  Drain and purée with a stick blender. Add butter and pesto, season to taste with salt and pepper. Klicka i smöret och peston, mixa igen. Smaka av med salt och peppar. While the peas are cooking, fry the scallops on high heat for a few minutes on each side, in plenty of butter. Season.