Ingredients - serves 4

• 12 Cleaned King Scallops (trim off coral/roe - the orange bit)
• 150 g peas
• 100ml pint chicken stock or water
• small onion finely diced
• 8 rashers of streaky bacon
• 600 g mash
• 15 ml truffle oil
• 28g unsalted butter
• 15ml extra virgin olive oil
• seasoning to taste

Method

• Place bacon on heavy tray lined with grease proof paper and cover with grease proof paper. Place another tray directly on top to keep the bacon flat and put in oven for 10-15 minutes at 200c or until crisp.
• Bring the peas to boil in stock or water with the diced onion and blend with hand blender. Pass through a fine sieve and place in a small pan with a knob of butter and blitz with hand blender producing a shiny and slightly frothy sauce.
• Warm the mash and beat in a few drops of truffle oil and pipe in thin lines and place bacon in mash. Drag the pea puree in lines across the plate.
• Place the trimmed scallops on a plate and brush with the olive oil, season well. Heat a frying pan until hot and place the scallops in. Turn when golden brown, brown other side and serve immediately.