Another favourite recipe for scallops from Sybil Kapoor’s ” Taste”. This serves 4 as a starter, but could also be a main for two.
Ingredients
- 3 tbsps olive oil
- 1 plump garlic clove peeled and roughly chopped
- 170 ml chicken or vegetable stock
- 200 g shelled fresh peas
- 2 sprigs fresh mint
- 3 tbsps creme fraiche
- sea salt and black pepper
- a pinch nutmeg
- 12-16 fat scallops cleaned, rinsed and patted dry
- 3-4 slices smoked back bacon cut into large dice
Servings:
Instructions
- First make the pea sauce. Heat 1 tbsp olive oil in a small saucepan and gently fry the garlic until soft. Add the stock, bring to the boil then drop in the peas and mint.
- Simmer gently for 20 minutes, then remove the mint and puree. Strain into a clean saucepan, stir in the creme fraiche then season to taste with salt, freshly ground black pepper and the nutmeg. Reheat when ready to serve.
- Preheat an oven top griddle pan and a small frying pan over a medium high heat.
- Add a tablespoon of oil and the bacon to the frying pan and cook briskly until the bacon is crisp and golden. Transfer it to some kitchen paper.
- Toss the scallops in 1 tbsp olive oil, lightly season then cook in the griddles pan for 3-5 minutes , turning regularly.
- To serve divide the pea puree between the plates, spreading it in a circle. Arrange the scallops in the centre of the puree then scatter with the bacon. Serve immediately.
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