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Grilled scallops with a French pea 'soup'


  • Heat a little oil in a heavy-bottomed pan and sauté the bacon, continually stirring. 
  • Add the lettuce, spring onions, peas, stock and seasonings. Briefly toss and gently cook until the lettuce wilts and everything is heated through. 
  • Remove the scallops from shells and quickly sear on a lightly oiled ridged grill (or in a pan) until just plumped. 
  • To serve, spoon the ‘soup’ into individual flat soup bowls, arrange scallops on top and sprinkle with herbs. 
  • nb.  Fresh peas can, of course, be used.


  • olive oil
  • 2 rashers streaky bacon, diced
  • ¼ crisp iceberg lettuce, finely sliced
  • 3 spring (green) onions, chopped
  • 2 cups frozen peas, thawed
  • ¼-½ cup chicken or vegetable stock
  • sea salt & freshly ground pepper
  • 16-20 scallops, cleaned
  • olive oil spray
  • a good handful of mini fresh herbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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