Seared Scallops with Pea Puree, Crispy Bacon, and M

Name: Seared Scallops with Pea Puree, Crispy Bacon, and Mint Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g (8 ounces) English garden peas, shelled weight; 4 leaves of mint; salt and pepper; 55 g (2 ounces) unsalted butter; 6 slices good-quality streaky bacon, rind removed and cut into thirds; 18 large king scallops (preferably Cornish), with muscle and roe removed; Maldon sea salt; Mild olive oil, for frying; 100 ml (3 1/2 fluid ounces) mild olive oil; 3 large sprigs mint, stems removed; 1.25 ml (1/4 teaspoon) caster (superfine) sugar; 100 ml (3 1/2 fluid ounces) light olive oil; 15 ml (1 tablespoon) white wine vinegar; 2.5 ml (1/2 teaspoon) runny honey; Salad leaves such as frisee or lamb's lettuce

Servings: persons

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

1
1.
2
To make the mint oil, put all the ingredients in a blender and whizz.
3
Chill for 2 hours to let the flavour develop, then strain.
4
2.
5
Cook the peas with the mint in salted, boiling water until just tender but not soft.
6
Drain and refresh in very cold water.
7
3.
8
Puree the peas in a blender until very smooth, or push through a sieve.
9
4.
10
Grill the bacon, put it on kitchen paper and keep warm.
11
5.
12
Heat 2 large frying pans until very hot but not smoking.
13
Season the scallops on both sides with sea salt.
14
Add 15 ml (1 tbsp) mild olive oil to each pan and then put in the scallops.
15
They should sizzle.
16
Cook each scallop for 45 seconds on each side, then remove from the pan and keep somewhere warm.
17
6.
18
Whisk all the honey vinaigrette ingredients together.
19
7.
20
Divide the pea puree between 6 warmed plates and place 3 pieces of bacon across each portion.
21
Arrange 3 scallops around the puree and drizzle with the mint oil.
22
Put some salad leaves dressed with honey vinaigrette on top.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 225 g (8 ounces) English garden peas, shelled weight, 4 leaves of mint, salt and pepper, 55 g (2 ounces) unsalted butter, and more.

Yes, Seared Scallops with Pea Puree, Crispy Bacon, and Mint Oil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions