Save to your scrapbook

    Grilled Scallops with Fresh Pea Sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Grilled Scallops with Fresh Pea Sauce

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4 as a starter


    • 2 tbsp olive oil
    • 1 clove garlic, chopped
    • 150ml chicken stock
    • 190g fresh peas (about 450g before shelling)
    • 2 sprigs mint
    • 3 tbsp crème fraîche
    • Salt and freshly ground black pepper
    • Freshly grated nutmeg
    • 12 fat scallops
    • 55g streaky, dry-cured bacon, cut into large dice


    1. Heat 1 tbsp olive oil in a small pan and fry the garlic until soft. Add the stock, bring to the boil, then add the peas and mint. Simmer gently for 20 minutes, then remove the mint, and purée the peas and stock. Push through a sieve into a clean pan, stir in the crème fraîche and season with salt, pepper and nutmeg. Reheat when ready to serve.
    2. Clean the scallops by removing the tough white muscle attached to the middle, and the black intestinal thread. Rinse and pat dry.
    3. Heat an oven-top griddle pan, and at the same time a small frying pan, both on a medium-high heat. Add the bacon to the frying pan and fry until crisp. Drain on kitchen paper. Toss the scallops in 1 tbsp olive oil and cook in the griddle pan for 2-3 minutes, turning regularly.
    4. Serve immediately: swirl a circle of hot pea purée on each of 4 warm plates. Divide the scallops between the plates, and scatter with the bacon.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars