Ingredients for 4:

8 scallops

100 g bacon cut into thin slices

150 g edamame beans

300 g vegetable broth

1/2 shallot

Extra virgin olive oil

Salt

Pepper

Chop the shallot and fry gently in a pan with a drizzle of oil at low heat. When the shallot has softened add the edamame beans, stir-fry for 3-5 minutes and add salt to taste. Set a tablespoon of beans aside for garnish and blend the rest of the beans with the vegetable broth. Sieve the sauce through a Chinese strainer and set aside.

Dehydrate the bacon by microwaving it at 650-700 W for 3 minutes. Take the bacon out of the oven and set aside to cool. Once cool, put it in a food processor and grind until powdered.

Clean the scallops, remove the coral, rinse them gently and dry with an absorbent paper towel. Add salt and pepper. Heat a pan. Once heated, add the olive oil and cook the scallops on each side for 1-2 minutes, depending on their size, or until they become golden brown.

Now prepare the serving dish by spreading a layer of edamame bean sauce at the bottom, the scallops on top and a sprinkle of powdered bacon all over them. Garnish with a few edamame beans.