For a quick but special supper try this posh combo of bacon, eggs and scallops with creamy mash.
1 large potato, peeled and cut into chunks
275ml/10fl oz hot vegetable stock
pinch of saffron threads
200g/7oz fresh or frozen peas
2 tbsp butter
1 tbsp roughly chopped mint
salt and freshly ground black pepper
4 slices streaky bacon
2 quails' eggs
1 tbsp olive oil
6 scallops
about 100ml/4fl oz reserved vegetable stock (from above)
For the mint and pea mash, put the potato into a pan with the stock and saffron. Bring to the boil, reduce the heat and simmer for about 10 minutes, or until the potatoes are tender. Add the peas to the pan and simmer for a further two minutes. Drain the potatoes and peas over a bowl and reserve the stock.
Tip the potatoes and peas back into the pan with half the butter and the mint. Mash thoroughly then season to taste with salt and freshly ground black pepper.
Fry the bacon in a frying pan until crisp then remove from the pan and drain on kitchen paper. Cut each rasher in half.
Add the remaining butter to the same pan and fry the quails' eggs for one minute over a medium heat until the whites are set. Season with a pinch of salt.
For the scallops, heat the oil in same frying pan you used to cook the bacon and eggs over a high heat. Add the scallops and sear for 1-2 minutes on each side, or until each side has a golden-brown crust and the scallop is almost completely opaque with a thin translucent line through the middle.
Remove the scallops from the pan and pour in the reserved stock. Stir it and let it boil for a minute or two until reduced in volume to a thick glaze.
To serve, spoon the mash onto warm serving plates and top with the scallops, bacon and quails' eggs. Spoon over the pan glaze and serve.
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