Scallops with Yorkshire pea puree, crispy bacon, peashoots

Nick Tulip

Nick Tulip

18th September 2017
Nick Tulip

Scallops with Yorkshire pea puree, crispy bacon, peashoots

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallops with Yorkshire pea puree, crispy bacon, peashoots recipe a try yourself? This recipe for Scallops with Yorkshire pea puree, crispy bacon, peashoots is available from the menu at Eslington Villa


  • 5 x scallops (roe removed)
  • salt & pepper
  • 200g Yorkshire peas
  • 100g Pancetta (cut into small strips)
  • oil (for frying)
  • 50ml double cream
  • butter


Bring the cream to a boil with the peas in it, season and add a knob of butter. Remove from heat set aside. Fry the bacon until crispy and sit on kitchen roll to absorb excess fat. Put pea mixture into blender and blend until mixture becomes a puree. Fry scallops in a hot pan until golden brown, about 1 minute each side. Season.
To assemble, spoon on puree, scallops, scatter bacon and garnish with pea shoots.

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