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Scallops, Vegan Cumin Foam and Lots of British Sports Talk!

Bexley bricklayer and un-professionally trained cook, Joey, tries to cook seared scallops without anything going wrong.

What happens when you convene a group of eccentric, charming characters and ask them to swap dairy for Oatly? Luckily, you don’t have to answer that question because we have made you a cooking show called “Will it Swap?”, which answers it perfectly.

Joey Kempster’s Scallops with Pea Puree and Cumin Foam

Ingredients (serves 4):


16 large scallops (4 each)

Tablespoon of veg oil

Pinch of salt

Pea shoots to garnish

Lemon to taste


Pea purée

Frozen Peas (Birdseye preferred)

Two shallots diced

200ml Oatly Oat Drink

100ml chicken stock

Salt to taste


Celeriac purée

500g of celeriac

250ml of Oatly Oat Drink - Full Fat

300ml of Oatly Creamy Oat

2 small shallots

Salt & pepper to taste

Cumin foam

60g of (Oatly) crème fresh

100m fish stock

1 Teaspoon of cumin seeds

2.5g of lecithin powder.

Joey Kempster’s Scallops with Pea Puree and Cumin Foam

Full recipe


Pea purée:


1. Put your frozen peas into a bowl of water to let them start defrosting. This will help keep your purée looking green. 


2. Finely dice shallots and add them to a pan on medium heat and cook until glassy. 


3. Once shallots are softened, add defrosted peas, Oatly Oat Drink, and chicken stock to the pan. Simmer for 6 minutes. Drain off some of the liquid and keep on the side. 


4. Pour that pea mixture into a food processor and blend well. Now’s where you can choose to use some of the liquid you’ve kept aside to loosen the mixture if needed.



Cumin foam:


1. Lightly toast your cumin seeds as this will help release the flavor and break the seeds down easier. 


2. Measure out all the other ingredients and add them to a food processor along with your toasted cumin seeds and blend until the mixture is smooth and there are no large pieces of cumin seed left. 


3. Add your smooth mix to a pan and cook on a medium heat until your mix begins to steam, but not boil. 


4. Remove from the heat and use a stick blender to add air to your mix. Hold the blender at an angle to allow air to circulate. Will it to foam until it foams.




1. Clean the scallops by removing the roe and the outer membrane from the scallop flesh (you can also ask your fishmonger to do this, if you have one of those).


2. In a scorching hot pan, add vegetable oil and bring it up to temperature before adding your lightly seasoned scallops. Cook each side for about 2 minutes and pray that they don’t burn.


To Serve:


1. Spoon your pea purée onto a plate and place your cooked scallops onto the purée. 


2. Dot your celeriac purée around the plate and on each scallop. 


3. Take the foamed top part or your cumin foam and spoon gently onto the plate making sure not to knock the bubbles out of it. 


4. Use your pea shoots to garnish and squeeze lemon to taste.
5. Serve and watch people react to your hard work.

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