Create and Cook 2012 recipes - Solent Scallop and Pea Tower - Serves 2


Scallop tower

2 rashers streaky bacon, diced

2 medium eggs

75g fresh or frozen peas, cooked

50g parmesan cheese, grated

3 scallops, diced

1 tbsp parsley, chopped

Black pepper

Pea purée

200g cooked peas

A few mint leaves

½ tsp sugar

100ml vegetable stock

Parmesan crisps

50g parmesan cheese, grated


1 tbsp Pratt’s rapeseed oil

3 whole scallops

2 rashers cooked streaky bacon

Full Method

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.


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.

Back to Recipes Download Recipe Card

Create & Cook Competition news

We’d love to keep you updated with our latest news