Seared Scallops with Pea Puree Recipe

  1. To make the mint oil, place all the ingredients in a blender and whizz. Chill for a few hours to let the flavour develop.
  2. Cook the peas with the mint in salted, boiling water until just tender but not soft. Drain and refresh in very cold water.
  3. Purée the peas in a blender until very smooth, or push through a sieve.
  4. Grill the bacon, place onto kitchen paper, coat with honey and keep warm.
  5. 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.
  6. Divide the pea puree between 6 warmed plates and place 3 pieces of bacon across each portion. Arrange 3 scallops around the puree and drizzle with the mint oil.


  • Author: The Cornish Fishmonger
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 3


  • 12 scallops
  • 250g 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


Mint Oil Ingredients

  • 100 ml mild olive oil
  • 1 small bunch mint, stems removed
  • 1.25 ml caster sugar