Orange Dusted Scallops with Summer Crushed Peas and

Preparation Time:

12 Scallops
Zest of 1 orange
1 tsp paprika
salt and pepper
50g butter

For the summer crushed peas

350g fresh garden peas cooked
6 spring onions finely sliced
2 rashers smoked bacon finely diced
1 tsp sugar
50g butter
salt and pepper

For the mint cream

1 onion, finely diced
75g butter
150ml white wine
150ml chicken stock
2 large tablespoons mint
150ml single cream
slat and pepper to taste


4 rashers of crispy bacon
4 deep fried celery leaves
sprig of mints

To make my orange dusted scallops

1. Zest the orange and place on a sheet of non stick parchment paper

2. Dry in the airing cupboard or in the oven on low until crispy.

3. Then grind with a pestle and mortar, mix in the paparika and use to dust the scallops.

4. Then melt the butter in the pan, season the scallops and cook on high for 1 minutes on each side

For the summer crushed peas

1. Melt the butter in a pan, add the bacon and chopped spring onions and cook for 3 4 minutes

2. Then add the cooked peas and sugar, season to taste and crush until mushy.

3. To make the minted cream, sweat the onion in the butter, then add the chicken stock and white wine and bring to a simmer. Next add the mint and reduce by half.

4. Add the cream and simmer for a further 2 3 minutes. Then blitz with a hand blender until fluffy and season with salt and pepper.

5. To serve, place a mould in the centre of the plat, fill with the pea puree and press down to retain its shape. Then remove the mould, place orange dusted scallops on top and drizzle with the mint cream.

6. Finally garnish with crispy bacon, deep fried celery leaves and a sprig of fresh mint.
Serves: 4
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