The perfect Christmas starter: Scallops wrapped in Denhay Unsmoked Streaky bacon, Edamame bean puree, blood orange salad and pea shoots.
Serves 4-6 people Prep 20 minutes Cook 5 minutes
Prepare your scallops and pat dry with paper towel. Then stretch your Denhay smoked streaky bacon with the back of a knife. Then wrap each scallop, half a slice of bacon maybe enough depending on the size of your scallops. You can use a cocktail stick to hold in place. Set aside in the fridge.
Peel and segment the blood oranges and set aside.
Put 200g of Edamame beans into a pan with 200ml of water and a stock cube. Bring to a boil and then simmer for 5-6 minutes, add 50 ml of double cream, season with salt and pepper, and then puree in a blender until smooth. Add more stock if too thick. This can be done the previous day and reheated.
Put a non-stick frying pan on a high heat, season the scallops with salt and pepper and add olive oil and then the scallops. Turn down the heat to medium and then add the butter and a couple of cloves of garlic and some fresh thyme, making sure not to burn it. Colour the scallops on both sides and use a spoon to baste them with the oil and butter. Just before you take them out put half a teaspoon of smoked paprika and the chopped fresh thyme into the pan and baste the scallops with the infused butter.
You need to cook the scallops quite quickly, so you get good colour on the outside and they are just cooked on the inside.
Once they are cooked put them onto some kitchen paper to drain.
To plate up swipe some of the puree onto the plate and add your scallops, garnish with blood orange segments and pea shoots, drizzle with some the cooking juices.
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