688. SCALLOP and PEA TOWERS with PARMESAN CHIPS and BACON

serves 1


For the towers:
1 tbsp olive oil, plus extra for oiling
2¾oz cooked peas
1½oz scallop, cleaned and chopped
1½oz bacon lardons
1 tbsp chopped fresh parsley
1½oz grated parmesan
2 free-range eggs, beaten
freshly ground black pepper

For the parmesan crisp:
1oz grated parmesan

For the bacon:
2 long slices streaky bacon
salt and freshly ground black pepper


Preheat a baking sheet in the oven to 400F. For the towers, place all of the ingredients into a bowl, mix well and season with black pepper. Lightly oil two 5cm/2in chefs' rings and place them onto the hot baking sheet. Divide the tower mixture between the rings. Transfer the baking sheet to the oven and bake for 10-12 minutes, or until golden-brown and set. For the parmesan crisp, line a baking sheet with greaseproof paper and place a 2-inch chefs' ring onto it. Place the parmesan into the ring and shake to create an even layer, then remove the ring. Transfer to the oven and bake for 5-6 minutes, or until melted. Remove from the oven and leave to cool, then transfer to the freezer to set completely. Once set, peel away the greaseproof paper. For the bacon, line a baking sheet with greaseproof paper. Place the bacon onto the paper, transfer to the oven and bake for 10-12 minutes, or until crisp. Remove from the oven and allow to cool and become brittle. To serve, place the towers onto a serving plate and remove the chefs' rings. Garnish with the parmesan crisp and the bacon.


courtesy of: Gino D'Acampo, "Ready Steady Cook," BBC-UK