12 large scallops, corals removed
3 Rashers of Cunningham’s Dry Cured Bacon
2 shallots, finely chopped
125g frozen peas
dash of sherry
salt and black pepper
2 tbsp fresh chopped mint
1 tbsp of cream
1 tbsp Harnett’s Rapeseed Oil
2 Scallions shredded and deep-fried, to garnish
1 French Baguette
Melt half the butter in a small saucepan and cook the shallots until soft. Add the peas and the dash of sherry. Cook on a low heat for 5- 10 minutes. Season and stir in the mint and cream. Leave to cool slightly. Process the pea mixture in a food processor until it is smooth.
Cut your baguette into 12 slices and smother in garlic butter, and grill until golden brown.
Grill Cunningham’s Dry Cured Bacon until crispy, and leaved to the side.
Meanwhile, heat the remaining butter and oil in a pan and sear the scallops for 2-3 minutes each side.
Cut your bacon rashers to the width of the garlic bread and place on top, then serve the scallops topped with the minted pea and garnished with the shredded scallions.
A delicious bit sized canapé which could grace any event.