At Christmas time, scallops always make their way into my Kitchen. I don’t get chance to eat them very often because of their cost so they become an indulgent treat at Christmas.
I have done many starter recipes with scallops so I thought I would share one of my festive ones with you.
Scallops are a great starter for Christmas Day or anytime really over the festive period as they are so quick to cook plus they only need a few ingredients alongside as you don’t want to overpower their sweet subtle taste. Personally I find if you buy large scallops, 3 can be ample for each person but thats your choice.
This recipe you will be able to knock up in 15 minutes to impress your guests. A festive, seafood, showstopper that really is simple to do.
My Festive Scallops:
- 1 tbsp Rapeseed oil
- a couple of knobs of unsalted butter
- 12 Large scallops
- 3 rashers of Smoked bacon trim most of the rind off but leave a little fat to give flavour
- 150g frozen petit pois defrosted
- 3 clementines segmented keep the rest for juice later.
- small handful fresh mint chopped
- a good splash of Prosecco or fruity sauvignon blanc
- Chop your bacon into very small squares. Fry in a hot frying pan for a couple of minutes, just until starting to colour. Pop aside on a plate leaving the fat in the pan.
- Pop some boiling water into a saucepan and empty in your peas. Boil for no more than 2 minutes as you want to keep their colour. Drain, add a knob of butter and your chopped mint, shake and cover with a lid. Set aside.
- To cook the scallops, add a knob of butter and a splash of rapeseed oil to the frying pan and heat until hot but allowing not to burn. Place your scallops in the pan and cook for roughly 2 minutes, do not turn until caramelised on each side. Then do the other side.
- Set your scallops aside onto a warm plate and then add your bacon back into the frying pan, deglaze with your wine and reduce down for about a minute. Add in your clementine segments and a little spritz of the juice. Once reduced to a syrup texture you are ready to plate up.
* Place pea mixture onto the plate, top with your scallops and pour over your bacon and clementine syrup.