Seared Scallops with Bacon Medallions and Minted Peas
Makes 1 serving

INGREDIENTS
200 g Scallops (Weighed raw.)
60 g Bacon medallions (Weighed raw. Back bacon with the fat on is about double.)
120 g Frozen peas
30 g Spring onion
A handful, chopped Fresh mint
8 g Butter
A squeeze Lemon juice
4 g Rapeseed oil
Plenty Black pepper

METHOD
1. Boil the peas for three minutes, drain, and crush them roughly with the butter, spring onion, mint and lemon. Keep warm.
2. Fry the bacon medallions in a dry pan over a medium-high heat for two minutes a side until they colour at the edges. Set aside.
3. Pat the scallops dry, season, and add the oil to the same pan over a high heat. Lay the scallops in and do not move them for ninety seconds. Turn, and give them sixty seconds on the other side.
4. Peas on the plate, scallops on the peas, bacon broken over the top.

Contains milk and molluscs.

RECIPE NOTES
Scallops must be dry and the pan must be hot, or they sit in a puddle and turn grey rather than brown. Ninety seconds on the first side is the number; if the crust is not there yet the pan was not hot enough.
Bacon medallions are the eye of the rasher with the fat removed, 110 kcal per 100 g against about 300 for streaky. Streaky is what a restaurant would use and would nearly double the fat here.

Full recipe: https://www.getfuel8.com/recipes/scallops-bacon-minted-peas
