The finished recipe. Seared Scallops with Bacon Medallions and Minted PeasIngredients 1 to 6. 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 ButterIngredients 7 to 9. A squeeze Lemon juice. 4 g Rapeseed oil. Plenty Black pepperStep 1. Boil the peas for three minutes, drain, and crush them roughly with the butter, spring onion, mint and lemon. Keep warm.Step 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.Step 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.Step 4. Peas on the plate, scallops on the peas, bacon broken over the top.
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