Seared Scallops with Bacon & Peas

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

 

Pea & Bacon mix - 321kcal per 235g serving
Scallops - 63kcal per 3 scallops
Café de Paris Butter - 85kcal per 15g serving

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

 

Seared & Pea Bacon Scallops

Cook time: 8 minutes

 

 1. Open the bag of scallops and pat them dry with a kitchen towel.  

2. In a non-stick pan heat up teaspoon of oil until very hot. 

3. Season scallops with salt and pepper to your taste. 

4. Place scallops in the pan and fry them 3-4 minutes on one side until they reach golden brown colour. 

5. Remove scallops from heat and let them rest for a minute. 

6. Remove the sleeve from the bacon & pea mix and pierce the film lid several times. Place on a microwaveable plate and heat on full power (900w) for 1 minute 20 seconds. Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure it’s fully heated before serving.  

7. When it’s ready, top the bacon & peas with the cooked scallops and Café de Paris, and serve.