Sea scallops, corn, peas and bacon

First, let’s make the pea puree.

Peel and finely chop the shallot.

Melt one tablespoon of butter in a sauté pan, add the shallots and cook for 5 minutes.

Add 1 cup of frozen peas, cook for 2 minutes then add the milk.

Cook for 6-8 minutes, then drain the peas from the milk and move the peas/shallot mix to a blender.

Use a little of the milk if puree is too thick, but make sure to not add too much otherwise the puree will get too liquid. Season with salt and pepper and set aside.

Slice the bacon in half an inch strips.

Add to a pan on medium-low heat and slowly cook to render the fat.

When the bacon is almost cooked, add the corn and remaining cup of peas.

Cook for 5 minutes, stirring occasionally, then turn on high heat and add the wine. Cook until completely reduced. Season with salt and pepper.

Season the scallops with salt and pepper on both sides.

Put a cast iron pan on the stove on high heat. When the pan is hot, add a drizzle of olive oil, then add the scallops.

Turn after 90 seconds, then add one tablespoon of butter, thyme and garlic and baste. Cook for 90 seconds more then remove the scallops from the pan.

For plating, spoon some of the green peas puree on the bottom, spoon the bacon/peas/corn mix over it and then place the scallops.

Garnish with some finely sliced basil and lemon zest.