Seared Scallops with Pea Purée, Crispy Bacon, and Mint Oil

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Seared Scallops with Pea Purée, Crispy Bacon, and Mint Oil"

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Steve Reynolds' recipe and introductory text below are excerpted from author Diana Henry's book The Gastropub Cookbook, a guide to more than 150 dining pubs in Britain and Ireland. Chef Reynolds also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.


Ingredients

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1 For the pea purée
225 g English garden peas; (8 ounces) shelled weight
4 leaves mint
1 salt and pepper
55 g unsalted butter; (2 ounces)
1 For the scallops
6 slices good-quality streaky bacon; rind removed and cut i
18 large king scallops; (preferably Cornish) with muscle and roe removed
Maldon sea salt
1 Mild olive oil; for frying
1 For the mint oil
100 ml mild olive oil; (3 1/2 fluid ounces)
3 large sprigs mint; stems removed
1.25 ml caster (superfine) sugar; (1/4 teaspoon)
1 For the honey vinaigrette
100 ml light olive oil; (3 1/2 fluid ounces)
15 ml white wine vinegar; (1 tablespoon)
2.5 ml runny honey; (1/2 teaspoon)
1 To serve
Salad leaves; such as frisée or lamb's lettuce

Original recipe makes 6

Servings  

Preparation

To make the mint oil, put all the ingredients in a blender and whizz. Chill for 2 hours to let the flavour develop, then strain.

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, put it on kitchen paper 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. Whisk all the honey vinaigrette ingredients together.

7. 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.

Credits

Added on Award Medal
Calories Per Serving: 636 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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