Pan Seared Scallops with Lardons, Broad Beans, Shallots and Green Pesto
2 to 3 scallops (with toe and tag of muscle tissue removed) per person about 8 to 12 in total.
60g chopped lardons
1 whole shallot halved and pulled apart
40g cooked broad beans with outer skins removed
6 tbsp (90mll) green pesto
2 tbsp rapeseed oil for cooking the scallops and the shallots
20g salted butter
Salt and pepper to taste
Edible flowers or herbs or small lettuce leaves of choice
Heat a pan, add in the lardons and cook them for about 3 minutes on a high heat until they are slightly browned but not burned. Remove them from the pan with a slotted spoon and rest in a warming oven 50° on a paper towels to absorb any extra grease.
Use the same pan (wipe it clean with a paper towel), add a small amount of rapeseed oil and cook the shallots over a medium heat with the hollow side down for 2-3 minutes. Remove and set aside with the lardons in the warming oven.
Dry the scallops to ensure there is no extra moisture as this will help the searing process. Heat a non-stick pan over a high heat, add in the butter and 20ml of rapeseed oil. Make sure the pan, butter and oil mixture is very hot before adding in the scallops, it should be smoking slightly. Add in the scallops to the pan making sure they are spaced apart to allow for even cooking. Cook them for about 3 minutes on each side. Do not move them about as this will prevent nice caramelization of the outside. Remove the scallops from the pan and set aside.
Add the broad beans to the pan the scallops were cooked in, warm them through for 1 minute.
Add a tablespoon of pesto to each serving bowl, arrange the scallops on top. Fill the shallots with ½ tsp of pesto each and add them to the bowl. Sprinkle the lardons and broad beans around the bowl. Drizzle the remainder of the pesto over the top of the dish and garnish with any available small leaves or edible flowers. Serve immediately.