This dish hits all the marks: big on flavour, looks impressive, and secretly not hard to make! Yes, it might be a bit of a faff to sieve your peas, but the result is a velvety smooth puree. You'll love it and want to put it with everything. And scallops are such a joy to cook: hot pan, a couple of minutes on each side and a squeeze of lemon at the end. Joyous.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine French


  • 6 Scallops removed from shells (feel free to keep the orange roe, I like it)
  • 250 grams Frozen Peas
  • Smoked Bacon Lardons A Handful
  • Honey
  • Lemon
  • Butter
  • 1 tbsp Salt
  • Pepper
  • Olive Oil


  • First make your pea purée. Put a saucepan on a high heat, add your frozen peas and a couple of mugfuls of water. Boil your peas rapidly for about 5 minutes until cooked through. Drain, saving about one mugful of cooking water. Put your peas in a blender along with a good knob of butter and about half the water. Blend until smooth, adding more water if needs be.
  •  Pass your puree through a sieve, adding a squeeze of lemon and adjusting the seasoning to your liking. Set aside and keep warm.
  • Put your bacon lardons in a cold, dry pan, then put on a medium heat to render out the fat and turn crispy. When they are comfortably crisp, take out the frying pan and drizzle with a tablespoon of honey.
  • Wipe the pan, add a touch more oil and put back on a high heat. Pat dry your scallops, season both sides with salt and pepper, then fry for 1-2 minutes hard and fast on each side. Be careful not to overcook them!
  • Spoon your pea purée on plates, add your scallops and finish with the bacon. Serve with lemon wedges to squeeze over.
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