Scallop tower

1. Preheat the oven to 200°C/Gas mark 6.

2. Fry the bacon until golden brown.

3. Beat the eggs in a bowl and add the peas, parmesan cheese, diced scallops and parsley. Mix well and season with black pepper.

4. Lightly oil 2 small ramekin dishes. Pour in the egg mixture. Bake for 12 – 15 minutes until golden brown and set.

Pea purée

5. Blend the cooked peas with mint, sugar and vegetable stock. Adjust the consistency with more stock if needed.

Parmesan crisp

6. Line a baking sheet with greaseproof paper. Place 5cm chefs rings onto the tray. Put 3 tsps parmesan into each ring and shake.

7. Remove the ring and bake for 5 – 6 minutes until golden brown. Leave to cool.

Scallops

8. Heat the rapeseed oil and sauté the 3 whole scallops for 1 minute on each side.

9. Place the scallop tower on crushed new potatoes – James-Harvey used Boulangère potatoes, sliced and cooked in stock.

10. Garnish with the cooked streaky bacon, parmesan crisp, sautéed scallops and pea purée.