Seared Scallops With Pea Purée Crispy Bacon And Mint Oil Food

SEARED SCALLOPS WITH MINT, PEAS, AND BACON

Seared Scallops with Mint, Peas, and Bacon image

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.

Provided by Rhoda Boone

Categories 22-Minute Meals Dinner Scallop Seafood Shellfish Bacon Pea Summer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 8

Ingredients

12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas
3 ounces bacon (about 3 slices), cut crosswise into 1/3-inch strips
1 medium shallot, cut crosswise into thin rings
1 1/2 teaspoons fresh lemon juice
1 tablespoon (or more) olive oil
3 tablespoons mint leaves, coarsely chopped, divided

Steps:

Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.

SEARED SCALLOPS WITH PEA PURéE, CRISPY BACON, AND MINT OIL

Seared Scallops with Pea Purée, Crispy Bacon, and Mint Oil image

Categories Blender Shellfish Mint Bacon Scallop Pea Spring Honey

Yield Serves 6

Number Of Ingredients 20

Ingredients

For the pea purée
225 g (8 ounces) English garden peas, shelled weight
4 leaves of mint
salt and pepper
55 g (2 ounces) unsalted butter
For the scallops
6 slices good-quality streaky bacon, rind removed and cut into thirds
18 large king scallops (preferably Cornish), with muscle and roe removed
Maldon sea salt
Mild olive oil, for frying
For the mint oil
100 ml (3 1/2 fluid ounces) mild olive oil
3 large sprigs mint, stems removed
1.25 ml (1/4 teaspoon) caster (superfine) sugar
For the honey vinaigrette
100 ml (3 1/2 fluid ounces) light olive oil
15 ml (1 tablespoon) white wine vinegar
2.5 ml (1/2 teaspoon) runny honey
To serve
Salad leaves such as frisée or lamb's lettuce

Steps:

1. To make the mint oil, put all the ingredients in a blender and whizz. Chill for 2 hours to let the flavour develop, then strain.
2. Cook the peas with the mint in salted, boiling water until just tender but not soft. Drain and refresh in very cold water.
3. Purée the peas in a blender until very smooth, or push through a sieve.
4. Grill the bacon, put it on kitchen paper and keep warm.
5. Heat 2 large frying pans until very hot but not smoking. Season the scallops on both sides with sea salt. Add 15 ml (1 tbsp) mild olive oil to each pan and then put in the scallops. They should sizzle. Cook each scallop for 45 seconds on each side, then remove from the pan and keep somewhere warm.
6. Whisk all the honey vinaigrette ingredients together.
7. Divide the pea purée between 6 warmed plates and place 3 pieces of bacon across each portion. Arrange 3 scallops around the purée and drizzle with the mint oil. Put some salad leaves dressed with honey vinaigrette on top.

More about "seared scallops with pea purée crispy bacon and mint oil food"

SEARED SCALLOPS WITH PEA PURéE, CRISPY BACON, AND MINT OIL

Seared Scallops with Pea Purée, Crispy Bacon, and Mint Oil recipe: Steve Reynolds' recipe and introductory text below are excerpted from author Diana Henry's book The Gastropub Cookbook, a guide to more than 150 dining pubs in Britain and Ireland. Chef Reynolds also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom …
From bigoven.com
5/5 (1)
Category Main Dish
Cuisine English
Total Time 45 mins

See details

VEGAN SCALLOPS WITH TRUFFLE PEA PUREE AND CRISPY VEGAN ...

In a cast iron skillet on medium high heat, melt 1-2 tablespoons vegan butter. Add mushrooms and pan sear on each side until the edges get a nice, golden brown color, about 5-6 minutes per side. Remove mushrooms from skillet and keep warm on the middle rack of the oven. Plate Vegan Scallops with pea puree, vegan bacon bits, and microgreens.
From eatfigsnotpigs.com

See details

SEARED SCALLOPS WITH CHILI-LIME BUTTER, PEA PURéE AND ...

Pan-seared scallops sit on top of rich pea puree, topped with crispy pancetta and Gremolata. A super easy dish, but tastes amazing and looks so elegant! Carolyn Burns. Seafood. Fish Recipes. Seafood Recipes. Vegetarian Recipes. Cooking Recipes. Healthy Recipes. Romantic Dinner Recipes. Romantic Meals. Recipes Dinner. Dinner Ideas. Scallop Risotto with Lemon & Sweet …
From pinterest.com

See details

SEARED SCALLOPS WITH BACON AND PEAS - CANADIAN LIVING

Add sugar snap peas; cook just until tender, about 1 minute. Drain and chill in ice water; drain well and return to saucepan. Set aside. In skillet, cook bacon over medium heat until crisp. Add to peas along with. 1 tbsp (15 mL) pan drippings and pepper. Remove tough muscle from side of each scallop (if necessary); pat scallops dry.
From canadianliving.com

See details

BLACK PUDDING WITH SCALLOPS, PEA PURéE AND CRISPY BACON

50g butter. Cook peas in boiling salted water until tender. Dry scallops thoroughly with paper towels and season lightly. Heat oil in a medium-sized frying pan and cook bacon until crispy, stirring from time to time. Remove and drain on paper towels. In the bacon fat remaining in the pan, fry black pudding for a minute or two on both sides.
From cafecat.com.au

See details

HOW TO MAKE ARDOE HOUSE HOTEL'S PAN-SEARED SCALLOPS, MINT ...

2 large scallops; 10ml vegetable oil; 25g butter; 1 slice of black pudding; 2 slices of bacon; For the pea puree: 100g frozen peas; 20g mint; 10ml lemon juice; Pinch of salt; How to make the pea puree. Blanch the peas in a large pan of salted water for 3 minutes. Blend all the ingredients and add water if needed.
From societyaberdeen.co.uk

See details

SEARED BAY SCALLOPS WITH PEA PURéE AND RADISHES - SAVEUR

Turn and cook until browned on the remaining side, 1-2 minutes more. Add the remaining tablespoon butter and let melt. Remove from the heat and let rest 2 minutes. Divide the pea purée between 4 ...
From saveur.com

See details

SCALLOPS BACON RECIPES PAN SEARED - ALL INFORMATION ABOUT ...

Recipe: Pan Seared Scallops with Pea Puree and Crispy Bacon top goodyfoodies.blogspot.com. 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 ...
From therecipes.info

See details

COPPOLA FEAST - SEARED SCALLOPS WITH SPRING PEA PUREE ...

Seared Scallops with Spring Pea Puree Pair with Diamond Collection Sauvignon Blanc. Ingredients: 5 cups English peas, fresh or thawed if previously frozen; 1 handful fresh mint; 1 handful fresh flat leaf parsley; 1 tablespoon fresh dill, minced; juice of one lemon; 1/2 teaspoon kosher salt; cracked black pepper to taste; 1/2 cup extra virgin olive oil; 3-4 strips uncured …
From coppolafeast.com

See details

SEARED SCALLOPS WITH CHILI-LIME BUTTER, PEA PURéE AND ...

Instructions. Preheat oven to 375ºF / 190ºC. For the pea puree: Place the frozen peas into a small saucepan with enough water to cover. Bring to a boil and simmer over medium heat for 3-5 minutes until the peas are hot. Drain the peas well and place in a food processor with the mint and mascarpone.
From nerdswithknives.com

See details

RECIPE: PAN SEARED SCALLOPS WITH PEA PUREE AND CRISPY BACON

Dec 31, 2020 - One of the leading food and travel blogs in Malaysia. Dec 31, 2020 - One of the leading food and travel blogs in Malaysia. Dec 31, 2020 - One of the leading food and travel blogs in Malaysia. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com

See details

SCALLOPS WITH PEA PUREE AND COURGETTE RIBBONS | BRUNCH ...

Heat a wok or frying pan, add the bacon and stir-fry until crispy. Take out of the pan. Heat the pan again with the bacon fat in it, add the scallops and sear about 30 seconds on each side, until opaque. Spoon the pea purée on to serving plates. Put the scallops on top, with the bacon strips and pile the courgette strips to one side.
From goodto.com

See details

SEARED SCALLOPS WITH BACON AND MINT AND PEA PUREE ...

4 fresh scallops; 250g frozen peas; 1 bunch mint; 1 tbsp sugar; 4 strips of streaky bacon; salt and pepper; 1 tbsp olive oil; Method. Cover the peas with water and add the sugar and several sprigs of mint (including the stalks) and bring to a boil; Drain the peas and discard the mint. Blitz the peas in a food processor and pass the mixture ...
From cookingwithchemistry.wordpress.com

See details

SEARED SCALLOPS WITH PEA PUREE & BUTTER SAUCE - LOST IN FOOD

Pea Puree. Add the butter to a saucepan and melt over a medium heat. Add the shallot to the pan and saute gently for 5 minutes to soften, but not colour. Add the vegetable stock and bring to the boil before adding the peas. Lower the heat and simmer the peas for 3 …
From lostinfood.co.uk

See details

GORDON RAMSAY HELL'S KITCHEN MENU - CAESARS ENTERTAINMENT

pan-seared scallops english pea purée, veal bacon lardons, pickled fennel and pea salad 125 lobster risotto butter-poached lobster tail, saffron risotto, tomato confit 135 HK hot wings hellfire hot sauce, blue cheese dressing, celery 80 wagyu meatballs slow-roasted tomato sauce, polenta croutons, parmesan cheese, crystallised basil 80 salad & soup heritage tomato salad (v) …
From caesars.com

See details

SCALLOPS RECIPE WITH PEA PURéE - FOOD NEWS

Fry the bacon until crispy and sit on kitchen roll to absorb excess fat. Put pea mixture into blender and blend until mixture becomes a puree. Fry scallops in a hot pan until golden brown, about 1 minute each side. Season. Pile the scallops over the pea puree then scatter Chorizo over. Drizzle a little truffle oil over if liked. Nutrition Facts. Pan Seared Scallops on Peas with …
From foodnewsnews.com

See details

SEARED MINT SCALLOPS WITH BACON – KETO DIET COOKING -KETO ...

Add ½ cup cooked peas to bacon mixture. Purée lemon juice, ⅛ tsp. salt, ⅛ tsp. pepper, the remaining 1½ cups peas, and ½ cup reserved pea cooking liquid in a blender. Add oil and purée until smooth. Add 2 Tbsp. mint leaves and purée until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
From ketodietcooking.com

See details

RECIPE: PAN SEARED SCALLOPS WITH PEA PUREE AND CRISPY BACON

Pan seared scallops with pea puree and crispy bacon Recipe by Baby Sumo Preparation time: 10 minutes Cooking time: 20 minutes Serves 6 Ingredients 18 large scallops (I used Hokkaido) Salt 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 …
From goodyfoodies.blogspot.com

See details

FRESH SCALLOPS RECIPE: SEARED SCALLOPS WITH PEA PUREE AND ...

Instructions. Using a food processor or an immersion blender, puree the peas, one clove of garlic, mint, lemon zest and juice, ½ tsp salt, black pepper, and melted butter until smooth. Set the puree to the side while you cook the pancetta and the scallops. Cook the pancetta in a large frying pan over medium heat until it is crispy.
From cameronsseafood.com

See details

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! …
From goodysfoodies.blogspot.com

See details

GRIDDLED SCALLOPS WITH CRISPY BACON, PEA & MINT PURéE AND ...

Cooking the scallops. 1. Heat the griddlepan until almost smoking. 2. brush the scallops in a little olive oil and a tiny bit of seasoning. 3. Add the scallops to the pan and after a couple of seconds lift of the pan using a tongs and put back in the same spot.
From thymeonyourhands.blogspot.com

See details

SEARED SCALLOPS WITH MINTED PEA PUREE RECIPE - FOOD NEWS

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. Rub a little oil over the scallops and add to same pan. Sear the scallops …
From foodnewsnews.com

See details

SEARED SCALLOPS WITH CHILI-LIME BUTTER, PEA PURéE AND ...

Jan 11, 2017 - We made seared scallops - a favorite British coastal recipe - served over pureed peas with crisped pancetta, and finished with a chile-lime butter. Jan 11, 2017 - We made seared scallops - a favorite British coastal recipe - served over pureed peas with crisped pancetta, and finished with a chile-lime butter. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.ca

See details

SEARED SCALLOPS WITH PEA PURéE, CRISPY BACON AND MINT OIL ...

Save this Seared scallops with pea purée, crispy bacon and mint oil recipe and more from The Gastropub Cookbook: with a Guide to More Than 150 of the Best Dining Pubs in Britain and Ireland to your own online collection at EatYourBooks.com
From eatyourbooks.com

See details

SCALLOPS RECIPE WITH PEA PURéE - GREAT BRITISH CHEFS

Seared scallops and pea purée are a classic culinary pairing, ... To make the pea purée, sweat the shallots in the oil until soft but not coloured. Add the garden peas salt and milk and simmer for 8 minutes 20g of shallots; 1 tbsp of oil; 400g of frozen garden peas; 4g of salt; 200ml of milk; 2 Drain off the milk into a jug and pour the peas into a blender. Blitz for 2 minutes until ultra ...
From greatbritishchefs.com

See details

SEARED SCALLOPS WITH MINTED PEA PURéE AND CRISPY ...

Seared Scallops with minted pea purée and crispy prosciutto 24 Feb. It was a bit of a special weekend last weekend – Pat and I have been together for a long (and wonderful, of course!) four years. My, how time flies. I could babble on about meaningful memories and romantic gestures, but really it was more of an excuse for us to cook up some rich, impressive …
From drdapre.wordpress.com

See details

MAKING MINT OIL RECIPES ALL YOU NEED IS FOOD

Add 1/2 cup cooked peas to bacon mixture. Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
From stevehacks.com

See details

SIZZLING SEARED SCALLOPS | SEAFOOD RECIPES | JAMIE OLIVER ...

Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop the leaves on to a plate, leaving the oil behind. Season the scallops with sea salt and black pepper and fry for 2 minutes on each side, or until golden. Crumble in the black pudding (discarding the skin) so it crisps up alongside.
From jamieoliver.com

See details

SEARED SCALLOPS WITH BACON MARMALADE RECIPE | FOOD & WINE

In a medium saucepan of salted boiling water, cook the carrots until tender, 5 to 7 minutes. Drain well. In a food processor, combine the carrots with the butter and harissa and puree until smooth.
From foodandwine.com

See details

SCALLOPS BACON PEA PUREE RECIPE - HEALTHY-RECIPES-EASY-TO ...

Add 1 tbsp olive oil and mix again purée will be creamy but pourable. Vegan Scallops With Truffle Pea Puree And Crispy Vegan Bacon Bits Recipe Vegan Bacon Bits Vegan Cooking Vegan Dishes . In a blender purée lemon juice 12 cup warm water 12 tsp salt 14 tsp pepper 1 12 cups of the cooked peas reserving 12 cup and 2 tbsp fresh mint leaves in a …
From healthy-recipes-easy-to-cook.blogspot.com

See details

SEARED SCALLOPS WITH MINT, PEAS, AND BACON | FACEBOOK

See details

FOOD API: SEARED SCALLOPS WITH PEA PURéE, CRISP PANCETTA ...

Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata This recipe may look fussy, but it’s actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal. 1/2 cup finely chopped shallots; 3 Tbs. extra-virgin olive oil; more for ...
From myfoodapi.blogspot.com

See details

SEARED SCALLOPS RECIPE - OLIVEMAGAZINE

Method. Put the peas, 25g butter and stock in a pan and season well. Simmer for about 3-4 minutes (you want the peas to stay bright green) then put in a food processor or blender with the mint and whizz to a purée. Put back in the pan and keep warm. Season the scallops with a little cumin and salt. Heat a non-stick frying pan to very hot with ...
From olivemagazine.com

See details

SEARED SCALLOPS WITH PEA PURéE, CRISP PANCETTA & GREMOLATA ...

Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Transfer to a plate. Portion the warm pea purée among four large salad plates or between two dinner plates. Arrange the scallops on the purée and crumble the pancetta on top. Sprinkle the gremolata over all and ...
From finecooking.com

See details

FOOD 2: SEARED SCALLOPS WITH PEA PURéE, CRISP PANCETTA ...

See details

SCALLOPS WITH CHORIZO AND PEA PURéE - CHEZ LE RêVE FRANçAIS

Blend the peas with the creme fraiche and season to taste. Heat a frying pan over a medium heat and fry the Chorizo until coloured then set aside. In the Chorizo pan add the butter and heat over a medium/high heat before adding the scallops for 1 minute each side. Pile the scallops over the pea puree then scatter Chorizo over.
From chezlerevefrancais.com

See details

PAN SEARED SCALLOPS WITH CAULIFLOWER PUREE AND CRISPY BACON

Generously season the scallops with salt and black pepper. Cook the scallops, 2 to 3 minutes on each side or until desired doneness. Both sides should be golden and brown. Divide the cauliflower purée onto the serving plates. Place 3 scallops on top of it, then top with 2 pieces of crispy bacon and 1 tablespoon of toasted pine nuts on each plate.
From recipeland.com

See details

SEARED SCALLOPS WITH CRISPY BACON, PARSNIP PUREE AND HERBS

Seared scallops with crispy bacon, parsnip puree, nutty butter and fresh herbs. A perfect starter in the autumn and winter when there are plenty of parsnips in the garden and food markets. The sweet taste of parsnip is perfect with the delicate taste of scallop, and the browned butter adds a nutty flavour that goes […]
From food-and-garden.com

See details

SCALLOPS WITH PEAS, MINT AND SHALLOTS - WASHINGTON POST

In a medium pot of boiling water, blanch the peas until bright green and soft, 3 to 5 minutes. Drain and set aside 1/2 cup of the peas; transfer the rest to a blender.
From washingtonpost.com

See details

SCALLOPS AND PEA PUREE RECIPES

Haggis and scallops on pea purée – recipe Serves two as starter – 6 slices of haggis – 6 scallops, shelled & cleaned – 200g peas, cooked – 2 shallots, finely chopped – 25g butter – 2 tbsp white wine – 100ml vegetable stock. Heat a teaspoon of oil over a medium heat and cook the shallots until soft. Add the butter and allow to melt, then add the wine, bring to the boil then ...
From tfrecipes.com

See details

SEARED SCALLOPS WITH CHILI LIME BUTTER MINT PEA PUREE AND ...

The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.
From tfrecipes.com

See details