Scallops with peas, bacon and chive crème fraîche from Olive Magazine, June 2013 (page 40) by Alastair Hendy

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Notes about this recipe

  • debkellie on April 08, 2014

    Online URL: http://www.dailymail.co.uk/home/you/article-2384878/Scallops-peas-bacon--chive-creme-fraiche.html

  • wodtke on April 08, 2014

    This recipe is delicious, but there are some oddities. For one, the same recipe appeared in the Daily Mail online a couple months after it was in Olive, by the same author, but with 300g of peas instead of 150g, and 5 tblsp of creme fraiche rather than 3. I think the Daily Mail version is better, and it certainly has a better picture, which helps to visualize how the dish is supposed to be presented. http://www.dailymail.co.uk/home/you/article-2384878/Scallops-peas-bacon--chive-creme-fraiche.html. The second oddity is that it calls for blanching part of the bacon for 2 minutes, then pureeing it with the vegetables. Of course, the recipe is written for British bacon, which is quite different from American, but I'm still not convinced about pureeing nearly-raw bacon. Anyway, I didn't do it, just fried some slices to go on top of the scallops. I think prosciutto might be a good choice there too. It makes a fabulous presentation -- restaurant quality.

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