Seared Scallops with Bacon, Jerusalem Artichoke Purée and Crushed Peas

Pan-seared scallops served with a silky artichoke purée, spiced crushed peas, crispy bacon, and fresh pea shoots.

Seafood Bacon Appetiser Gluten Free Scallops

Estimated Nutrition

Calories

605.1

kcal / serving

2420.5 kcal total

Carbs

16.3g

per serving

65.2 g total

Fat

49g

per serving

195.8 g total

Protein

25.6g

per serving

102.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

for purée

for purée

for peas

for peas

Fruits

0.5

piece

Lemon Juice

juice only, for purée

0.5

piece

Lemon Juice

juice only, for peas

Liquids

piece

Water

to cover

Meat

rasher

Bacon

streaky

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

0.5

tsp

Cumin

ground

OilsFats

tbsp

Olive Oil

Seafood

piece

Scallop

hand-dived, coral removed

Vegetables

400

Jerusalem Artichoke

peeled and chopped

250

Pea

fresh, pods removed

handful

Pea Shoot

to serve

Method

Boil the Jerusalem artichokes in a saucepan for 8-10 minutes until tender.

Blend the artichokes with butter, cream, and lemon juice until smooth.

Season the purée and warm it gently in a pan.

Boil peas for 3-4 minutes, drain, and mix with cumin, butter, cream, and lemon juice.

Crush the pea mixture using a fork or masher and season to taste.

Season the scallops with salt and pepper.

Sear scallops in olive oil for two minutes on each side until golden.

Fry the bacon until crisp and drain on kitchen paper.

Plate the purée, top with scallops, bacon, and pea shoots, then serve with crushed peas.