Ingredients

Ingredients For the pea sauce

• 1 shallot, finely sliced

• 1 garlic clove, chopped

• 2 sprigs fresh thyme

• knob of butter

• salt and freshly ground black pepper

• 500ml/17½fl oz chicken stock

• 200g/7oz frozen peas

• 1-2 tsp sherry vinegar

For the bacon and girolles

• 12 small rashers pancetta

• 100g/4oz pancetta lardons

• 1 tbsp olive oil

• 50g/2oz girolle mushrooms, thoroughly cleaned

• knob of butter

• 1-2 tbsp boiling water

• 100g/3½oz peas

• 1 Baby Gem lettuce, trimmed and split into leaves

For the eggs

• vegetable oil, for frying

• 4 free-range quails’ eggs

For the scallops

• 1tbsp olive oil

• 12 scallops, cleaned and trimmed

• 25g/1oz butter

• 1 lemon, juice only

Description

A Classic Combination Of Flavours Come Together In This Starter, With A Vibrant Pea Velouté Adding A Splash Of Colour.

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