I had this during the Armagh Food & Cider Festival at the Long Meadow Cidery 5-course dinner held on Sept 6, 2024 at their very fine Bramley Barn dining room. This was the starter along with a potato and apple salad.
Each small bowl contained two seared large scallops (~1.5" across) placed on top of pea veloute. On top were two small pieces of bacon cooked crisp and a few sprigs of small greens.
To serve 4
- 8 medium/large scallops
- 2 tbsp clarified butter
- 2 cups peas, fresh or frozen
- 2 rashes streaky bacon
- salt & white pepper
- small greens
- Prepare the pea veloute. Cook the peas until just done. Thoroughly puree in a blender then strain through a fine sieve or tamis. Salt and pepper to taste.
- Cut the bacon into 1" x 2" piece and cook until crisp.
- Brown the scallops on high in the clarified butter on medium-high heat.
- Spoon 1/3 cup of pea veloute into a bowl and gently place two scallops on top. Top with two pieces of the bacon and a couple of sprigs of the greens. Serve immediately.
