Bart's Recipes
Cook the peas for three minutes in lightly salted water and drain. Set aside two tablespoons of cooking water. Puree the peas with the finely chopped shallot, half the olive oil, the lemon juice, a few mint leaves and the reserved water until a rough, fresh green puree. Season with salt and pepper.
Fry the breakfast bacon in a dry pan until crispy and place on kitchen paper. Leave the fat in the pan.
Pat the scallops very dry, this is essential for a golden crust. Add the butter to the bacon fat, place the scallops in the hot pan and fry them one and a half minutes per side until just firm. Spread the puree on a plate, place the scallops on top and crumble the bacon over. Finish with mint. Scallops are pure, lean protein and the peas provide fibre and plant-based protein.
