Ingredients

225 g (8 ounces) English garden peas, shelled weight

4 leaves of mint

salt and pepper

55 g (2 ounces) unsalted butter

For the scallops

• 6 slices good-quality streaky bacon, rind removed and cut into thirds
• 18 large king scallops (preferably Cornish), with muscle and roe removed
• Maldon sea salt
• Mild olive oil, for frying

For the mint oil

• 100 ml (3 1/2 fluid ounces) mild olive oil
• 3 large sprigs mint, stems removed
• 1.25 ml (1/4 teaspoon) caster (superfine) sugar

For the honey vinaigrette

• 100 ml (3 1/2 fluid ounces) light olive oil
• 15 ml (1 tablespoon) white wine vinegar
• 2.5 ml (1/2 teaspoon) runny honey

To serve

• Salad leaves such as frisée or lamb's lettuce

Description

Editor's Note: Steve Reynolds' Recipe And Introductory Text Below Are Excerpted From Author Diana Henry's Book The Gastropub Cookbook, A Guide To...

View Full Recipe