Scallops with Pea Purée

Name: Scallops with Pea Purée
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Ingredients: 8 large (300g) Scallops; 2 cups, frozen (300g) Green Peas; 3 rashers (60g) Bacon; 2 tbsp (30g) Butter; a small handful (8g) Mint; 1/2, juiced (20g) Lemon

Recipes · Dinner · Recipe, Typed Supps

Scallops take ninety seconds a side. Everything else on the plate should be finished before they go in the pan.

Allergens and patterns

Contains milk, molluscs. Fits: Gluten-free.

Ingredients

8 large (300g) Scallops — Patted bone dry and put into a pan that is almost smoking. A wet scallop steams and never colours.
2 cups, frozen (300g) Green Peas — Frozen are better than fresh here — picked and frozen within hours, they are sweeter than most fresh peas in a shop.
3 rashers (60g) Bacon — Crisped and crumbled over. Salt and smoke against something very sweet and very delicate.
2 tbsp (30g) Butter — Half in the purée, half spooned over the scallops in the last thirty seconds.
a small handful (8g) Mint — In the purée. Peas and mint is not a cliché by accident.
1/2, juiced (20g) Lemon — Over the scallops as they come out of the pan.

Nutrition per serving

Calories: 509.5 kcal
Protein: 45.6g
Carbohydrate: 18.2g
of which sugars: 7g
Fat: 26g
of which saturated: 13.2g
Fibre: 11.3g
Sodium: 860mg

Method

Boil the peas for three minutes, then blend with half the butter, the mint, salt and a splash of the cooking water.
Crisp the bacon and set aside.
Dry the scallops thoroughly and sear in a very hot pan, 90 seconds a side, adding the rest of the butter at the end.
Spoon the purée onto plates, set the scallops on it, and finish with bacon and lemon.