Scallop, Pea and Bacon Pasta
  • 12 scallops
  • 4 rashers bacon, sliced
  • knob of butter
  • ½ cup frozen peas
  • 1 tablespoon vermouth
  • 2 tablespoons cream
  • Salt and freshly ground black pepper for seasoning
  • fusilli
  1. melt the butter in a frying pan.
  2. remove the roe from the scallop meat and cook in the butter, season well with salt and pepper
  3. remove from the pan and set aside
  4. fry the bacon until crispy and then add the peas and heat through
  5. remove from the pan and set aside
  6. season the scallops with salt and black pepper and add to the pan
  7. cook until nearly done and remove from the pan
  8. cut the scallops into bite size pieces
  9. return to the pan, add the vermouth and flambe until the alcohol has burnt off
  10. add the bacon, peas and roe and the cream and heat through
  11. serve with fusilli or any pasta of your choice
Recipe by Lavender and Lime at