Sunday, 30 September 2012

Scallops with pea and mint puree and crispy bacon lardons

Scallops are probably one of my favourite starters; so easy to make and yet taste divine. I found this recipe on the BBC Good food website however I thought their presentation was rubbish ( I placed three dollops of puree on the plate and added a scallop on top of each). I also added some crispy bacon lardons, although pancetta would also be good.

Wheat Free Yes Gluten Free Yes
Serves 4  


12 large fresh scallops 
250g frozen peas
100ml chicken stock
Small bunch of fresh mint, chopped
25g butter
sprinkle of cumin
sunflower oil 
Few small salad leaves
Balsamic vinegar
bacon lardons (optional)

  1. Put the peas, butter and stock in a pan and season well. Simmer for about 3-4 minutes (you want the peas to stay bright green) then put in a food processor or blender with the mint and whizz to a purée. Put back in the pan and keep warm. 
  2. Season the scallops with a little cumin and salt. Heat a non-stick frying pan to very hot with a little oil and butter. Sear the scallops for about 1 minute each side (you want a nice caramelised colour on them). Serve 3 scallops per person on a bed of the pea purée with a few leaves dressed with balsamic. 
  3. Enjoy!

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