Dinner

Seared Scallops with Bacon Medallions and Minted Peas

Name: Seared Scallops with Bacon Medallions and Minted Peas
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 200 g Scallops; 60 g Bacon medallions; 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

Scallops seared hard in a dry pan, with crisp bacon medallions and peas crushed with mint, butter and lemon. 54 g of protein for 442 kcal.

Calories: 442kcal
Protein: 54g
Fat: 15g
Carbs: 21g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Milk
Molluscs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Scallops200 g
Weighed raw.
Bacon medallions60 g
Weighed raw. Back bacon with the fat on is about double.
Frozen peas120 g
Spring onion30 g
Fresh mintA handful, chopped
Butter8 g
Lemon juiceA squeeze
Rapeseed oil4 g
Black pepperPlenty

Method

Boil the peas for three minutes, drain, and crush them roughly with the butter, spring onion, mint and lemon. Keep warm.
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.
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.
Peas on the plate, scallops on the peas, bacon broken over the top.

Worth knowing

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.

Other dinner recipes that share ingredients with this one, or every dinner between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.