No image available
Member recipe

Scallop and Beetroot

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by


Serves 4

Paprika and herb fried scallops with mash and pea puree, bacon and beetroot cubes

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.


  • 4 Scallops, roe optional
  • 4 medium potatoes
  • Frozen peas
  • 2 rashers smoked bacon
  • 3 slices of pickled beetroot
  • 2 tbsp finely chopped mint
  • Paprika
  • Mixed herbs
  • olive oil
  • 1/2 lemon, juiced
  • double cream
  • 100g butter, softened
  • milk


    1. Boil peas in a saucepan with chopped mint and seasoning for 20 minutes or until very soft.
    2. Whilst peas are boiling, fry the bacon in a little olive oil until just crispy. Place on kitchen towel to drain and then, using a pair of scissors, cut into small cubes. You do not need to be precise, they can be rough shapes. Cover and put to one side.
    3. Take the pickled beetroot slices and using a small knife cut into small 1/2 cm cubes. Cover and put to one side.
    4. Once the peas are soft, drain and place in a bowl with tbsp cream. Mix and push through a sieve until smooth. Alternatively you can blend this in a food processor. Taste and add additional seasoning if needed. Cover bowl in cling film and put in fridge to chill.
    5. Peel potatoes and place in saucepan. Boil with seasoning for 20 minutes or until soft.
    6. Once the potatoes are soft, drain and place in a bowl with butter and 2 tbsp milk. Mash the potato and then run through a ricer until smooth. if you do not have a ricer you can blend this in a food processor.
    7. Put paprika and mixed herbs in a small bowl. Dip the scallops in lemon juice and roll them in the mix. Place in a hot pan. Cook for a minute on each side.
    8. To plate up: Warm the plates in an oven. Place a tbsp sided quinelle of the potato slightly to one side of the plate. Place the pea puree in a small piping bag and pipe small dots of puree around the plate. Lightly scatter the bacon and beetroot across the plate. Put the scallop on top of the potato quinelle.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.