Scallops with pea jus and bacon

Ingredients for 2 servings:

• 2 scallops
• 40 g peas
• 1 small onion(s)
• ½ lemon(s)
• 2 tbsp olive oil
• salt and pepper
• Sugar
• 2 slices of bacon
• 1 garlic clove(s), optional
• some vanilla, fresh, optional
• Water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel and dice the onion very finely. Wash the lemon, finely grate half of the zest, and juice one half. Add the oil to the pan with the diced onion and peas and sauté for 1 minute. Season with salt and pepper and sprinkle with a little sugar. Add 2 tablespoons of water, 2 tablespoons of lemon juice, and the lemon zest and cook for 1-2 minutes. Puree everything in a tall container. If the puree is too thick, add a little oil or water. Season with salt and pepper. Transfer the pea jus to a heatproof bowl and keep warm in a bain-marie at low temperature. Fry the scallops in a pan over medium heat for a few minutes and season with salt and pepper. If you like things a little more creative and adventurous, you can also add a little fresh vanilla extract. Before the scallops are cooked through, add the bacon to the pan and fry until golden brown. Then pat the bacon dry with kitchen paper and cut it in half. Arrange the jus on small plates by scooping out small gnocchi with teaspoons. Place a scallop in front of each one and scatter the bacon on top of the jus. If desired, you can also finely slice a garlic clove and fry it in oil until dark brown, turning occasionally. Arrange the garlic chips and bacon on top of the jus.