Join us in the kitchen at The Bistro as Wade cooks .
Everything you will need for this dish is listed below, so simply right click and save the video below or add the podcast to your iTunes by following the instructions HERE.
PODCAST 1 VIDEO>>
3 finely chopped bacon rashers
3 scallops
½ a cup of peas
minced garlic
picked taragon
white wine
fresh cream
Serves 1 Starter
Warm 2 pans over a moderate heat. In one of the pans put a little bit of oil and approximately ½ a teaspoon of garlic. Fry gently with a large pinch of the bacon until lightly coloured. Put in an equal amount of the peas. Add a splash of white wine to flavour, and allow the wine to reduce a little before turning the heat right down.
When the second pan is smoking add a little oil, and then the scallops. It is important to keep the pan hot as you only want to seal the scallops as oppose to cook them. Add a little salt, and allow each scallop about 30 seconds on each side, after the first turn add a little taragon, and when they're nicely coloured on each side move them off the heat.
Warm another smaller pan for the white wine sauce. Add a little oil and again, ½ a teaspoon of garlic. Stir in a little white wine and turn the heat up to reduce the wine. Once the wine has reduced a little, add the fresh cream and a pinch of salt and pepper and leave on a low heat to simmer whilst plating the scallops.
Place the bacon and pea fricassee in the centre of the plate allowing space around the edge for the white wine sauce, with the scallops arranged on top.
