I love scallops.  When done right anyway 😛  Simplicity is the key and not over cooking them is vital. One of my favourites follows.

Seared scallops with bacon, black pudding and pea puree

As an entree you will need around 3-4 scallops per person

2-3 rashers of streaky bacon, grilled till crispy, chopped and set aside

1/2 a blackball black pudding, cut into rounds and fried till crispy and roughly cut up into crumbs.  Set aside.

2 cups of cooked peas, mashed or blended with some butter, lemon zest and a squeeze of lemon juice.  You can get all chef like and pass through a sieve, but life is too short  😛  Keep warm

Pat scallops dry with kitchen paper and heat a pan till smoking hot.  Rub scallops or spray with oil and give them a sprinkle of salt, toss to coat.  Start at 12 o’clock in the pan and by the time you get to 11 o’clock, 12 will be ready to turn.  Repeat.  Throw in a knob of butter.  I know it doesn’t seem long, but they are so delicate and will continue to cook when they come off the heat.  They should be browned on the outside and very soft (but warm) on the inside.

Top the pea puree with scallops and bacon and black pudding crumbs.  Garnish with parsley and if you fancy a wedge of lemon.