Scallops, Pea Purée, Fresh Peas and Bacon

This is a dish I’ve come across in a few different restaurants, and since first having it I have wanted to recreate it at home. Unfortunately, up until recently, I was unsuccessful in finding a recipe. A wonderfully simple and elegant dish that combines the classic combination of Scallops and Bacon. The freshness of the peas and pea purée helps to balance the sweetness of the Scallops, whilst a hint of acidity from the Vinaigrette cuts through the fattiness of the Bacon. It can be prepared and served in a matter of minutes with a few simple steps, and using only 5 ingredients. A great starter and an the ideal way to open a meal.

There are 3 main elements to this dish, each of which I will talk you through and in the order I believe they are best tackled in order for the dish to be at its best.

1. The Pea Purée

For this you will need:

  • Saucepan
  • Blender
  • 75ml Chicken Stock
  • 250g Frozen Peas
  • 20g Butter
  • Salt and Pepper
  • Sauce bottle with Nozzled lid

Method:

  • In a saucepan bring the Chicken Stock to the boil.
  • Add the Peas, stir and cook for 2-3minutes.
  • Pour the contents of saucepan into a blender.
  • Blend on the highest setting for 2 minutes.
  • Check seasoning, adding salt and pepper to taste.
  • Add Butter.
  • Blend for another 2 minutes or until a smooth consistency is achieved.
  • Leave to cool.
  • Once cool, transfer to sauce bottle with nozzled lid for plating

2. Fresh Peas and Bacon

For this you will need:

  • Frying Pan
  • Drizzle Extra Virgin Olive Oil
  • 150g Bacon Lardons
  • 100g Fresh Peas
  • 30g Butter
  • 30ml Vinaigrette

Method:

  • Add oil to frying pan and put on medium heat.
  • Add lardons and cook until crispy.
  • Add Peas and cook for 1 minute.
  • Add Butter and Viniagrette.
  • Stir and continue cooking until butter is fully melted.

3. Scallops

In an ideal world, in order to have both the Scallops and Pea mixture ready at the same time, you should start this as the Bacon Lardons go in the pan in the previous stage. If multitasking isn’t your thing, this would be the next best method.

For this you will need:

  • Frying Pan.
  • Drizzle Extra Virgin Olive Oil.
  • Fresh Scallops (Enough for 3 per person).
  • Salt and Pepper.
  • Plate with Kitchen Paper on.

Method:

  • Season both sides of the Scallops (It doesn’t matter if you over season as you’ll lose 30% of it on contact with the pan).
  • Add Oil to Pan, move around Pan and heat until piping hot.
  • Starting at 12 o’clock, in a clockwise direction add Scallops to the edge of the Pan one by one.
  • Once all in, leave to cook for 90 seconds.
  • Tilt the pan in a circular motion so the oil cooks the back of the Scallops.
  • Starting at 12 o’clock once again, turn each Scallop over and cook for 90 seconds on the other side.
  • Remove from heat and place Scallops on a plate with kitchen paper to drain excess Oil.

To Plate:

  • Dot Pea purée sporadically onto plate.
  • Gently place cooked Scallops onto pea purée.
  • Spoon Pea and Bacon mixture over Scallops.
  • Drizzle Vinaigrette from pan over finished dish.
  • Serve.

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