Pan-fried scallops with sunblush mash and peas


1 pack scallops


1/2 a lemon


Jar sun-blush tomatoes

Petits pois

Streaky bacon


1. Slice and boil potatoes

2. Cook peas for 3 mins then add butter or oil

3. Wash and pat dry scallops. Cut criss-cross in the tops.

4. Fry the bacon and sage.

5. Add the scallops and cook until tender, then squeeze with lemon juice

6. Remove and drain potatoes.

7 Blitz potatoes with sundried tomatoes using potato masher or blender

8. Serve scallops on top of mash, top with bacon and peas on the side

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