Chargrilled Scallops with Sweet French Peas

Name: Chargrilled Scallops with Sweet French Peas
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 225 g (8 oz) fresh or frozen peas; 4 rashers of smoked back bacon, cut into thin strips; 12 scallops, out of shell; salt and pepper; olive oil, for drizzling; 2 Little Gem lettuces, finely shredded; 3-5 tablespoons whipping or double cream or crème fraîche; ¼ teaspoon caster sugar; 1 large onion, sliced; a knob of butter

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

This sweet French pea soup is born from the petits pois à la française vegetable dish, consisting of peas, onion and lettuce, lightly sweetened in a buttery broth.

Ingredients

a knob of butter
1 large onion, sliced
¼ teaspoon

Europe
United Kingdom
Dinner
Pescatarian
Gluten-free
England

Method

Melt the butter in a frying pan, add the onion and fry over a medium heat for a few minutes. Add the caster sugar and bacon strips and continue to fry until just cooked. Remove the pan from the heat.
While frying the onion and bacon, cook the peas in a large pan of boiling salted water for a few minutes until tender. Drain away the majority of the water, leaving