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Ingredients
- 20 g eschalots cut into halves
- 10 g unsalted butter
- 75 g pouring (whipping) cream
- ½ tsp salt plus extra to taste
- 225 g frozen green peas
- ½ tsp lemon juice plus extra to taste
- 4 pieces smoked streaky bacon cut into lengths (15 cm)
- 8 scallops roe removed
- ground black pepper to season
- balsamic glaze for garnishing
- Nutrition
- per 1 portion
- Sodium
- 2644.6 mg
- Protein
- 62.6 g
- Calories
- 2805.3 kJ / 667.9 kcal
- Fat
- 38.1 g
- Fibre
- 6.8 g
- Saturated Fat
- 18.7 g
- Carbohydrates
- 16.1 g
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