Great Scot!

Michelin-starred chef Tom Kitchin extols Edinburgh

Serves 4

— 1 onion, finely diced

— oil, for cooking

— 300g frozen peas — 150ml chicken stock,

at boiling point

— 4 whole scallops

— 100g bacon lardons

— 1 carrot, diced, blanched

and drained

— 300g fresh peas, shelled,

blanched and drained — lemon juice, to taste

— 1 baby gem lettuce,

finely sliced

— fresh pea shoots,

to serve

To make the pea purée, sweat the onion in a little oil and add a pinch of salt. Once softened and translucent, add the frozen peas, stir to warm through, then add the boiling stock and remove from the heat. Carefully blend in a food processor.

Once smooth, transfer the purée to a bowl set in a larger bowl full of ice to cool it quickly and keep the green colour. Season with salt and pepper to taste.

Heat a little oil in a heavybottomed pan. Add the scallops and caramelise them – about two minutes on each side, depending on how large they are.

In a separate pan, heat a little oil and caramelise the lardons until crispy. Add the carrot, fresh peas and pea purée, and warm them through. Add a squeeze of lemon to taste. Remove from the heat then add the lettuce and season.

Divide the pea mixture between four bowls and top with a scallop each. Garnish with fresh pea shoots.