A fast and easy colourful dish of small scallops, crispy bacon, pea puree and ribbons of courgette. Great for lunch or supper for 2-3 people
- 250g (8oz) fresh or frozen peas (petit pois)
- 3 tbsp natural yogurt
- Salt and ground black pepper
- 6-8 mint leaves, roughly chopped
- 1 large courgette
- 1 tbsp olive oil
- 4 rashers streaky bacon, cut into strips
- 200g (7oz) small queen scallops
Cook the peas in a little water for 5-8 mins, until tender. Drain and put them into a tall jug and use a stick blender to purée them. Mix in the and whizz again. Put in a bowl and keep the purée warm.
Use a vegetable peeler to shave the courgette into long ribbons round the core, and plunge the ribbons into a pan of boiling salted water for ½-1 min, then drain them and toss in the oil.
Heat a wok or frying pan, add the bacon and stir-fry until crispy. Take out of the pan.
Heat the pan again with the bacon fat in it, add the scallops and sear about 30 seconds on each side, until opaque.
Spoon the pea purée on to serving plates. Put the scallops on top, with the bacon strips and pile the courgette strips to one side. Garnish with mint sprigs, if you like.
Top tip for making Scallops with pea puree and courgette ribbons
For extra zing, add a little lemon juice and zest to the pea puree.