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Scallops with pea purée
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- 20 g eschalots, cut into halves
- 10 g unsalted butter
- 75 g pouring (whipping) cream
- ½ tsp salt, plus extra to taste
- 225 g frozen green peas
- ½ tsp lemon juice, plus extra to taste
- 4 pieces smoked streaky bacon, cut into lengths (15 cm)
- 8 scallops, roe removed
- ground black pepper, to season
- balsamic glaze, for garnishing
- per 1 portion
- 2805.3 kJ / 667.9 kcal
- 62.6 g
- 16.1 g
- 38.1 g
- Saturated fat
- 18.7 g
- 6.8 g
- 2644.6 mg
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