Wineshark Cooking Class - Pan-fried Scallops with Green Peas

Ingredients (for 4):

• Scallops - 12 
• Flour - 4 tbsp
• Green peas - 260 g
• Bacon - 40 g
• Onion - 30 g
• Chicken stock - 200 ml
• Mixed herbs - 2 tsp
• Butter - 30 g
• Bacon - 4 slices
• Lemon - 1

Procedures:

1. Deep-fry the 4 slices of bacon to crispy.

2. Cut the rest of the bacon to strips of 7-8mm wide.

3. Cut the onion into strips.

4. Heat a pan with about 10g of butter, and then add the bacon to sauté.

5. Add the onion and cook for a short while.

6. Add the green peas and mix well.

7. Add the chicken stock and mixed herbs, then use a paper lid to cover and cook for a while.

8. Once the stock is reduced to half and the green peas softened, add about 20g of butter to thicken the sauce. 

9. Wipe dry the scallops with kitchen paper.

10. Season the scallops with salt and black pepper finely.

11. Coat the scallops with a thin layer of flour. Dusting off any excess.

12. Heat a pan with butter and oil, and put the scallops in when the bubbles become small and the oil darkens. Control the heat and continue to sauté the scallops until the crispy on the surface. 

13. Turn the scallops over and continue to sauté. Scoop the butter and oil over the scallops with a spoon repeatedly.

14. Remove the scallops and let it rest. Then plate with a scoop of the green peas on the bottom, with the scalllops on top, decorated by the deep-fried bacon. Cut a wedge of lemon and put on the plate.