Scallops with potato pancakes, shallot purée and salsa verde oil

Preparation method

1. For the salsa verde, put one punnet of pea shoots and all of the parsley, capers, cornichons (or gherkins) and mustard into a food processor. With the motor running, gradually trickle in the olive oil to form a smooth, thick sauce. Taste and season with salt and freshly ground black pepper. Set aside.

2. For the golden crumbs, preheat the oven to 200C/400F/Gas 6. Place the bread cubes onto a baking sheet. Drizzle over the olive oil and, using your hands, mix together until coated evenly. Bake in the oven for 5 minutes.

3. Remove the bread cubes from the oven and drizzle again with olive oil. Mix again using tongs or a wooden spoon. Bake for a further 4-5 minutes, or until golden-brown and crisp. Remove from the oven and set aside to cool. Transfer to a food processor and pulse to coarse crumbs.

4. For the shallot purée, heat the butter in a frying pan over a medium heat. Add the shallots and celery and fry for 4-5 minutes, or until softened.

5. Pour in the stock and red wine vinegar and bring to the boil. Reduce the heat until the mixture is simmering and simmer for 15-20 minutes, or until tender. Strain, reserving the cooking liquuid.

6. Purée the strained shallots and celery in a food processor until smooth, adding a little of the reserved cooking liquid to loosen the mixture if necessary. Keep warm.

7. Meanwhile, for the potato pancakes, boil the potatoes in salted water for 10-15 minutes, or until tender. Mash with the egg yolks until smooth, then season, to taste, with salt and freshly ground black pepper.

8. Whisk the egg whites in a clean bowl until stiff peaks form when the whisk is removed.

9. Beat the flour into the mashed potatoes, then fold in the egg whites. Divide mixture into 8-12 equal-sized patties.

10. Heat the butter and oil in a heavy-based frying pan over a medium to high heat until a breadcrumb sizzles and turns golden-brown when dropped into it. Fry the potato pancakes, in batches, for 4-5 minutes on each side, or until golden-brown. Keep warm. Repeat the process with the remaining potato pancakes.

11. For the bacon, peas and lettuce, preheat oven to its highest setting. Sandwich the pancetta between 2 heavy baking sheets and cook in oven for 8-10 minutes, or until crisp.

12. Meanwhile, boil the peas in the reduced chicken stock for 3-4 minutes, or until the peas are tender and the volume of stock has reduced further. Add the lettuce and cook for a further 2-3 minutes, or until just wilted.

13. For the scallops, melt butter with the olive oil in a large frying pan over a high heat. Fry the scallops for just a few seconds on each side, or until just cooked through.

14. To serve, divide the lettuce and peas among four serving plates. Arrange the potato pancakes and scallops on top. Spoon the salsa verde over the top. Drizzle a little shallot purée around the edge of the plate. Pile a slice of crispy bacon alongside, sprinkled with the golden crumbs. Garnish with the remaining pea shoots.

30 mins to 1 hour preparation time

1 to 2 hours cooking time

Serves 4