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Ingredients

  • 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

Method

  • STEP 1
    Boil peas in a saucepan with chopped mint and seasoning for 20 minutes or until very soft.
  • STEP 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.
  • STEP 3
    Take the pickled beetroot slices and using a small knife cut into small 1/2 cm cubes. Cover and put to one side.
  • STEP 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.
  • STEP 5
    Peel potatoes and place in saucepan. Boil with seasoning for 20 minutes or until soft.
  • STEP 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.
  • STEP 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.
  • STEP 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.
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