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.