Orange-dusted scallops with summer crushed peas and garden mint cream

Method

1. Preheat the oven to 120ºC/gas 1/2. Spread the orange zest on a baking sheet lined with non-stick parchment. Dry in the oven until crisp, around 2 hours.

2. Cool the dried orange zest and finely grind with a pestle and mortar. Mix with the paprika and set aside.

3. To cook the summer crushed peas, bring a pan of salted water to the boil. Add the peas and cook until tender. Drain.

4. Melt the butter in a saucepan. Add the bacon and chopped spring onions and fry, stirring now and then, for 3-4 minutes. Add the drained peas and the sugar. Season to taste with salt and freshly ground pepper. Crush with a masher or wooden spoon until mushy. Set aside and keep warm.

5. Meanwhile, make the garden mint cream. Heat the butter in a saucepan. Add the onion and fry gently until softened, around 5 minutes.

6. Add the chicken stock and white wine and bring to a simmer. Add the mint and cook until reduced by half.

7. Stir in the cream and simmer for 2-3 minutes. Blend with a hand blender until frothy and season with salt and freshly ground pepper.

8. Meanwhile, cook the scallops. Heat the butter in a heavy-based frying pan. Dust the scallops with the orange zest mixture and season with salt and freshly ground pepper. Add to the frying pan and fry over a high heat for 1 and a half minutes on each side.

9. To serve place a mould in the centre of a serving plate. Fill with a quarter of the crushed peas, pressing down to shape the peas.

10. Remove the mould, top with three scallops and drizzle over the mint cream. Garnish with a crispy bacon rasher, deep-fried celery leaves and a sprig of mint.