recipes
Scallops Kilpatrick on a Bed of Peas
Try this new and delicious way to serve scallops! Serve as an entrée or a light luncheon.
serves 4
10 min prep
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ingredients
| ½ x 500g packet frozen Birds Eye Garden Peas 1 tablespoon sour 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.
recipe 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.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 635kJ (152Cal) | 364kJ (87Cal) |
| Protein | 16.0g | 9.2g |
| Fat - Total | 6.0g | 3.4g |
| - Saturated | 1.8g | 1.1g |
| Carbohydrate | 6.6g | 3.8g |
| - Sugars | 3.8g | 2.2g |
| Sodium | 558mg | 320mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Scallops Kilpatrick on a Bed of Peas
Scallops Kilpatrick on a Bed of Peas
Try this new and delicious way to serve scallops! Serve as an entrée or a light luncheon.
ingredients
½ x 500g packet frozen Birds Eye Garden Peas
1 tablespoon sour 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)
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.
serves 4 10 min prep recipe 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.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au