Scallops and Brown Shrimp with Pea Puree

I've already posted the salmon and beurre blanc recipe.  To start, I cooked scallops seared with bacon and brown shrimp served on a bed of pea puree and garnished with wild rocket.  It's become one of our favourites.

Ingredients

8-12 wild rocket leaves per person

250g fresh or frozen peas

20g unsalted butter

2 rashers of the best smoked back bacon you can get hold of

100g peeled and cooked brown shrimp

A dash of olive oil

3 scallops per person, cut in half width ways

Method

First, make the pea puree by boiling the peas in salted water for 3 minutes, drain them and pass them through a fine sieve or tamis to puree them, add a know of butter (alternatively you can add cream) salt and pepper to taste and put to one side for later.

Next, chop the bacon and fry until just off crisp.  Halve the scallops and add them to the pan on a high heat and sear on each side until they are browned.  Finally turn off the heat and add the brown shrimp to heat through.

Microwave the pea puree for 60 seconds to heat thoroughly and spread in a thin layer on a serving plate.  Now add the scallops to the puree and add the shrimp and bacon around he scallops.  Finish by adding  the rocket leaves on top and serve with a quarter of lemon.