You know how much I love scallops, so this would definitely be the ideal Christmas starter for me. I also love how Christmassy this dish feels, incorporating the two main Christmas colours - green (from the pea puree) and red (from the crispy bacon).
Pan Seared Scallops with Pea Puree and Crispy Bacon
The pea puree is adapted from Gordon Ramsay's recipe for pea and mint soup with Parma ham from his "Fast Food" cookbook. For me, the soup has a thick consistency, more like a puree than soup and works very well with pan fried scallops. And to finish off my dish nicely, I topped it with some crispy bacon for texture and colour. Super tasty!
A super delicious way to start a meal!
When I made the above scallop dish, our main course for the evening was this gorgeous op rib, cooked to perfection. This will also make a great main course on Christmas day.
Pan seared scallops with pea puree and crispy bacon
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 20 minutes
18 large scallops (I used Hokkaido)
3 rashers streaky bacon, sliced thinly
2 tbsp olive oil
For the pea puree
300g frozen peas
A large handful mint, leaves only (about 5 sprigs)
400ml hot water
3-4 tbsp creme fraiche
1. In a large pan, heat 1 tablespoon of olive oil over high heat and add the bacon. Cook for 4-5 minutes, until crispy and golden brown. Remove and place on a kitchen towel to remove excess oil.
2. Bring a pot of lightly salted water to the boil, then add the mint leaves. Then, add the peas and blanch for 2-3 minutes, until they are just tender and still bright green. Drain, and reserve the liquid.
3. Tip the peas and mint into a blender with 400ml of reserved water and whizz to a smooth puree. If the consistency is too thick, you can add a bit more water. Add a generous drizzle of olive oil and creme fraiche and pulse for a few seconds to combine. Season with salt and pepper to taste.
4. Pat the scallops very dry using a kitchen towel, then season with salt and pepper. Heat a frying pan with a drizzle of oil over medium high heat and once hot, add the scallops and cook for 1 minute, each side, or until cooked through. The cooking time depends on the size of scallops you are using, you want your scallops to still be slightly translucent in the centre.
5. To serve, spoon the puree into deep bowls, then top with 3 scallops each as well as some crispy bacon. Drizzle with some olive or truffle oil. Garnish with a mint sprig.
Note: Recipe for the pea puree is adapted from Gordon Ramsay's Fast Food cookbook.
I am submitting this to the "Cook & Celebrate: Christmas 2014" event which I am co-hosting with Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe. To join, simply cook or bake any Christmas recipes for the whole month of December 2014.
Your post must be a current post i.e. posted in December 2014 - please do not link older posts.Please mention our "Cook & Celebrate: Christmas 2014" event in your post and link back to Zoe of Bake for Happy Kids, Diana of The Domestic Goddess Wannabe and Baby Sumo of Eat your heart out.
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