Editor's note: Steve Reynolds' recipe and introductory text below are excerpted from author Diana Henry's book The Gastropub Cookbook_, a guide to more than 150 dining pubs in Britain and Ireland. Chef Reynolds also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page._

　　This combination has now become a bit of a classic, but Steve has put his signature on it with the mint oil. You must use the oil on the same day it's made or the mint will discolour.

　　

Ingredients

Serves 6

　　

For the pea purée

225 g (8 ounces) English garden peas, shelled weight

　　4 leaves of mint

　　salt and pepper

　　55 g (2 ounces) unsalted butter

　　

For the scallops

6 slices good-quality streaky bacon, rind removed and cut into thirds

　　18 large king scallops (preferably Cornish), with muscle and roe removed

　　Maldon sea salt

　　Mild olive oil, for frying

　　

For the mint oil

100 ml (3 1/2 fluid ounces) mild olive oil

　　3 large sprigs mint, stems removed

　　1.25 ml (1/4 teaspoon) caster (superfine) sugar

　　

For the honey vinaigrette

100 ml (3 1/2 fluid ounces) light olive oil

　　15 ml (1 tablespoon) white wine vinegar

　　2.5 ml (1/2 teaspoon) runny honey

　　

To serve

Salad leaves such as frisée or lamb's lettuce

　　

Step 1

1. To make the mint oil, put all the ingredients in a blender and whizz. Chill for 2 hours to let the flavour develop, then strain.

　　

Step 2

2. Cook the peas with the mint in salted, boiling water until just tender but not soft. Drain and refresh in very cold water.

　　

Step 3

3. Purée the peas in a blender until very smooth, or push through a sieve.

　　

Step 4

4. Grill the bacon, put it on kitchen paper and keep warm.

　　

Step 5

5. Heat 2 large frying pans until very hot but not smoking. Season the scallops on both sides with sea salt. Add 15 ml (1 tbsp) mild olive oil to each pan and then put in the scallops. They should sizzle. Cook each scallop for 45 seconds on each side, then remove from the pan and keep somewhere warm.

　　

Step 6

6. Whisk all the honey vinaigrette ingredients together.

　　

Step 7

7. Divide the pea purée between 6 warmed plates and place 3 pieces of bacon across each portion. Arrange 3 scallops around the purée and drizzle with the mint oil. Put some salad leaves dressed with honey vinaigrette on top.

　　Reprinted with permission from The Gastropub Cookbook ©2003 by Diana HenryMitchell Beazley, Inc.