This month Nik Hare, Head Chef at The Victoria Inn, Holkham shares his recipe for Scallops, Peas and Bacon

We are delighted to welcome Nik Hare, Head Chef at The Victoria Inn, Holkham to this year’s Cookery Theatre Line Up. See Nik’s demo at 4.00pm on Saturday 25th April!

This month try Nik’s recipe for Scallops, Peas and Bacon!

Ingredients :
For the Pea Purée
250g petit poisScallops WEB SIZE
10g (approx 1) diced shallot
15g unsalted butter
250ml water
Pinch of Salt
Pinch of Pepper

For the Scallops
80g (approx 3) scallops
50g unsalted butter
Pinch of salt
Pinch of pepper
Oil for cooking

For the Pancetta lardons
25g unsalted butter
30g pancetta (sliced into 1cm lardons)
Pinch of salt
Pinch of pepper

To garnish
1 tbsp of petit pois and pea shoots
Method:
For the pea puree
Sauté the chopped shallots in 5 grams of butter until transparent
Bring the water to the boil.
Add the petit pois and shallots and cook for 2 minutes.
Remove from hob and drain.
Melt the remaining butter and add.
Put the peas and shallots in a food processor, season with salt and pepper and blitz.
Pass through a fine mesh to ensure a smooth purée.
For crispy pancetta
Place the pancetta lardons in a hot pan with the butter and seal each side.
Once sealed, place them in the oven at 180c for 4-6 minutes until golden.
For the Scallops
Add the butter and a splash of oil to a hot pan
Season the scallops with salt and pepper and pan fry both sides until golden brown.
Serve with hot pea puree, peas, crispy pancetta lardons and garnish with pea shoots.

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