Recipe: Scallops with french style peas

2016-09-04-15-11-47-v1

SCALLOPS WITH PETITE POIS A LA FRANCAISE1262554_10151935850922228_624593094_o v1.jpg

Fresh scallops (allow 5-6 per person)
1 Tbsp butter
4 rashers streaky bacon, chopped
500g frozen baby peas
1 onion, finely chopped
2 cloves garlic, finely chopped
1 cos lettuce, finely shredded
150ml white wine
Handful parsley leaves, chopped
Salt/Pepper

  1. Heat a frying pan to hot, sear scallops until cooked. Remove and set aside.
  2. Melt a knob of butter in the pan. Add chopped bacon and cook until bacon is crispy. Remove and drain on paper towel.
  3. Reduce heat and add finely diced onion and chopped garlic. Cook until onion is soft.
  4. Pour over white wine. Bring to a simmer, stirring to lift the browned bits from the bottom of the pan.
  5. Add frozen peas and shredded iceberg lettuce and simmer until lettuce is wilted and peas are just cooked (this shouldn’t take more than a couple of minutes)
  6. Stir through parsley leaves and season to taste.
  7. Onto deep plates, ladle the peas and juices. Top with scallops and sprinkle with a little extra parsley. Serve.
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