SEARED SCALLOPS WITH PEA PUREE AND GARDEN MINT OIL
Shopping list
12 scallops250g garden peas (frozen)
6 leaves of mint
salt and pepper
50g unsalted butter
Honey
8 slices good-quality streaky bacon, rind removed and cut into thirds
24 large king scallops
Sea salt
Olive oil
For the mint oil
100 ml mild olive oil
1 small bunch mint, stems removed
1.25 ml caster sugar
Method
Cook the peas with the mint in salted, boiling water until just tender but not soft. Drain and refresh in very cold water.
Purée the peas in a blender until very smooth, or push through a sieve.
Grill the bacon, put it on kitchen paper, coat with honey and keep warm.
Heat 2 large frying pans until very hot but not smoking. Season the scallops on both sides with sea salt. Add 15 ml (1 tbsp) mild olive oil to each pan and then put in the scallops. They should sizzle. Cook each scallop for 45 seconds on each side, then remove from the pan and keep somewhere warm.
Divide the pea purée between 6 warmed plates and place 3 pieces of bacon across each portion. Arrange 3 scallops around the purée and drizzle with the mint oil. Put some salad leaves dressed with honey vinaigrette on top.
