Modern Scottish Pan-Seared Scallops with Minted Pea Purée

Blanch green peas and blend with butter, a splash of cream, and fresh mint leaves into a smooth purée.

Dry hand-dived Scottish scallops thoroughly with paper towels.

Heat oil in a pan until smoking hot, then sear the scallops for 1-2 minutes per side until golden brown (do not overcook).

Spread a spoonful of the warm pea purée onto the plate and place the scallops on top.

Garnish with fresh pea shoots and optionally crispy bacon.