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Scallops Kilpatrick On A Bed Of Peas
4 Serves
0:10 prep
0:05 cook
Scallops Kilpatrick On A Bed Of Peas

Try this new and delicious way to serve scallops! Serve as an entrée or a light luncheon.

4 serves
0:10 prep
0:05 cook

Ingredients

  • ½ x 500g packet frozen Birds Eye Garden Peas
  • 1 tablespoon sour light cream
  • 20 scallops, washed and coral removed
  • 1 tablespoon lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 rashers short bacon, finely shredded
  • Paprika oil (see tip)
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Instructions

Step 1

Cook frozen Birds Eye Garden Peas following packet directions. Drain peas, mash until smooth and stir through cream. Keep warm.

Step 2

Place scallops into a shallow heatproof dish, pour over lemon juice and Worcestershire sauce and sprinkle with shredded bacon.

Step 3

Place scallops under a hot grill and cook for 4-5 minutes or until scallops are cooked.

Step 4

Reheat pea mash and place 5 spoonfuls onto a warmed serving plate. Top with a cooked scallop and bacon a little of the juice and drizzle plate with a few dots of paprika oil.

Tip Pour ¼ cup olive oil into a glass jar, add ½ teaspoon paprika and let stand for 1 hour or overnight to develop colour and to allow paprika to settle on the bottom of the jar. Without shaking jar carefully pour oil into a small bowl leaving the sediment behind. For a hot oil, substitute ground chillies for the paprika.