Serves 4

100ml milk

50g smoked bacon trimmings

100g shallots, sliced

3 knobs butter

Salt and pepper

1 large sprig of thyme

1 bay leaf

100ml fish stock

25ml cream

250g frozen peas

8 large scallops

Olive oil

A squeeze of lemon juice

Handful of chopped chives, to serve

Boil the milk and bacon in a saucepan for a couple of minutes. In another pan, sweat the shallots with a knob of butter and a pinch of salt for 10 minutes until soft.

Add the thyme and bay leaf and sweat for 2 minutes. Add the stock, cream, milk and bacon, bring to the boil and simmer for

20 minutes. Remove the bacon and herbs, then pour the rest into a blender. Whizz until very smooth and pass through a fine sieve. Set aside.

Next, cook the peas in boiling salted water for 10 minutes until soft, remove from the water, refresh in iced water and drain. Place 200g of the peas in a food processor, blend into a purée, and put in a saucepan over a low heat. Mix in a knob of butter, then season. Just before serving, add the remaining peas.

Season each scallop on both sides. Put a frying pan or griddle over a high heat and add some olive oil and, once it is hot, the scallops. Cook for 1 to 2 minutes on each side, remove from the heat and squeeze over the lemon juice.

Gently warm the sauce, season and add a knob of butter. Using a hand blender, create a frothy cappuccino effect. Place a dollop of pea purée, with 2 scallops on top, on each plate. Spoon the froth from the sauce around the fish, scatter with the chives and serve with a baby-leaf salad.

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