Seared Scallops



  1. Put a splash of oil into a pan
  2. Chop the bacon into thin strip and add to the pan and colour
  3. Turn down the heat and add the onion, chilli and diced pepper, sweat
  4. Cut the kernels from the cobs and add to the onion and stir well
  5. Add chicken stock and bring to boil
  6. Add beans and season
  7. Reduce chicken stock then add cream and bring to the boil til it thickens and add parsley
  8. Dip one side of the scallops gently into curry powder and flour then sear quickly in hot oil
  9. Turn over, season and cook gently
  10. When cooked, take out and drain
  11. Scoop bean mixture into bowls
  12. Lay 3 scallops per person on top and serve


Prep time:

Cook time:

Serves: 4

  • 12 scallops

  • 2oz curry powder

  • ¼ pt. oil

  • Salt & pepper

  • 2oz flour

  • 6oz tinned butterbeans

  • 2 rashers back bacon

  • 1 red pepper

  • 1 small chilli

  • 1 finely chopped onion

  • 2 sweet corn cobs

  • ¼ pt. chicken stock

  • 2tbsp double cream

  • 2tbsp chopped parsley