Enjoy this delicious soup from one of Australia's favourite chefs.



Olive oil

2 full bacon rashers, diced

1/4 small iceberg lettuce, shredded

2 spring (green) onions, finely chopped

2 cups thawed frozen peas

1/2 cup packett fish or vegetable stock

Sea salt and freshly ground pepper

2 good knobs of unsalted butter

16 fresh scallops, cleaned

Olive oil spray

Fresh mini herbs or small fresh tarrogon sprigs



Heat a little olive oil in a large pan and saute the bacon until tender.

Add the lettuce, spring onions, peas, stock and seasonings, and briefly cook.

Then add the butter and, when melted, share between 4 large flat soup bowls.

Sear the scallops on an oiled pre-heated ridged grill for 1-minute on each side, without overcrowding.

Then place on top of the 'soup' and sprinkle with the herbs.


If you happen to have peas in your garden, some tiny fresh ones would be wonderful for this recipe. And I remember when we used to cook the heck out of scallops.

Fortunately, we have now realised that they need very little, but fast cooking, and should be opaque in the centre, and slightly springy to touch.


This recipe is from Huey's All Time Favourites, by Iain Hewitson ($49.99, New Holland)