Isle of Man Queenie Scallops with Bacon, Pea Puree, and Lemon Butter
This pan-seared dish pairs queenie scallops (or small sea scallops), patted dry with smoked streaky bacon, sliced, frozen peas and unsalted butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
127g queenie scallops (or small sea scallops), patted dry88 kcal
42g smoked streaky bacon, sliced227 kcal
141g frozen peas114 kcal
21g unsalted butter151 kcal
7g rapeseed oil62 kcal
2g fresh mint leaves1 kcal
14g lemon juice4 kcal
1g fine salt0 kcal
1g black pepper3 kcal
Cooking instructions
frozen peas
Bring a small pan of salted water to the boil. Add the frozen peas and cook for 2-3 minutes, then drain and tip into a blender.
frozen peasunsalted butterfresh mint leaveslemon juicefine salt
Add the mint, 1 tsp lemon juice, a pinch of salt, and 1 tbsp butter to the peas. Blend to a smooth puree, adding a splash of hot water if needed. Keep warm.
queenie scallops (or small sea scallops)rapeseed oilfine saltblack pepper
Pat the scallops very dry and season lightly with salt and black pepper. Heat the oil in a nonstick frying pan over medium-high heat.
smoked streaky bacon
Fry the bacon until crisp, 3-4 minutes, then move it to the edge of the pan.
queenie scallops (or small sea scallops)
Add the scallops and sear 60-90 seconds per side until browned and just cooked.
queenie scallops (or small sea scallops)unsalted butterlemon juice
Turn heat to low. Add the remaining butter and the rest of the lemon juice; spoon the lemon butter over the scallops for 30 seconds.
queenie scallops (or small sea scallops)smoked streaky baconfrozen peasunsalted butterlemon juice
Serve the pea puree topped with scallops and bacon, drizzled with lemon butter from the pan.
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Add the frozen peas and cook for 2-3 minutes, then drain and tip into a blender. Add the mint, 1 tsp lemon juice, a pinch of salt, and 1 tbsp butter to the peas. Blend to a smooth puree, adding a splash of hot water if needed. Keep warm. Pat the scallops very dry and season lightly with salt and black pepper. Heat the oil in a nonstick frying pan over medium-high heat. Fry the bacon until crisp, 3-4 minutes, then move it to the edge of the pan. Add the scallops and sear 60-90 seconds per side until browned and just cooked. Turn heat to low. Add the remaining butter and the rest of the lemon juice; spoon the lemon butter over the scallops for 30 seconds. Serve the pea puree topped with scallops and bacon, drizzled with lemon butter from the pan.","cookingInstructions":["Bring a small pan of salted water to the boil. Add the frozen peas and cook for 2-3 minutes, then drain and tip into a blender.","Add the mint, 1 tsp lemon juice, a pinch of salt, and 1 tbsp butter to the peas. Blend to a smooth puree, adding a splash of hot water if needed. Keep warm.","Pat the scallops very dry and season lightly with salt and black pepper. Heat the oil in a nonstick frying pan over medium-high heat.","Fry the bacon until crisp, 3-4 minutes, then move it to the edge of the pan.","Add the scallops and sear 60-90 seconds per side until browned and just cooked.","Turn heat to low. 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