Scallops on Pea Puree

For the pea puree, bring the cream to the boil, add the frozen peas, bring to the boil briefly and add some fresh mint. Puree everything in a blender jar or with a hand blender, strain through a fine sieve, season with salt and pepper.

Boil pea pods until al dente and quench in ice water.

Toss the sugar snap peas in a little soup, add the pea pods, season and finish with ice-cold butter.

Meanwhile, fry the scallops in a grill pan, adding slices of bacon.

Remove the bacon slices.

Arrange creamed peas, pea pods and peas decoratively on plates. Place scallops on top and sprinkle with prosciutto flour. Serve with sour cream jelly cubes.Sour cream jelly cubes:For the sour cream jelly, soak gelatin in cold water. Heat the sour cream with the stock and cream, dissolve the squeezed gelatine in it and season to taste. Pour the mixture onto a silpat mat, refrigerate and allow to set. Then cut the jelly into any small squares or rectangles. Place sour cream jelly in plates and serve with scallops.

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