Recipes
Recipes with my own touch
Servings
Serves 2
Ingredients
20g shallots, finely chopped
10g unsalted butter
75g whipping cream
½ tsp salt, plus extra to taste
225g frozen peas
½ tsp lemon juice, plus extra to taste
4 pieces smoked streaky bacon, cut into lengths (15 cm)
8 scallops
ground black pepper, to season
balsamic glaze, for garnishing
Scallops with pea purée
Did you know that scallops can jump and swim? They swim by quickly opening and closing their shells, propelling themselves forward. That is why their shells are thin and lightweight when compared to oysters. They are the cleanest shellfish available because they do not filter water like clams and mussels. That is probably why their meat is so sweetly delicate and match perfectly with peas! This is such a quick an easy recipe – perfection in simplicity really! There is plenty of pea purée so fry up some fish and enjoy!
Method
- Melt the butter in a medium saucepan and fry the shallots until translucent.
- Add the cream, salt and the peas, and cook for 5 minutes.
- Transfer to a blender with the lemon juice and blend until smooth.
- While the peas are cooking, place a frying pan over medium-high heat. Add bacon and fry until crispy (approx. 5 minutes). Transfer bacon onto a plate lined with paper towel to drain.
- Add scallops to frying pan and sear for 2 minutes on each side, then season with lemon juice, salt and pepper.
- Arrange the pea purée on serving plates, top with scallops and crispy bacon, then garnish with balsamic glaze just before serving.
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