Scallops, Bacon, Pea Puree - Gaz Oakley

Ingredients

• Scallops
• 5 King Oyster Mushrooms
• 1/2 Sheet Nori
• 1 Shallot, chopped fine
• 1 tbs White Miso Paste
• 3 Sprigs Thyme
• 1 cup/240ml White Wine
• 2 cup/480ml Vegetable Stock
• Juice of 1 Lemon
• 5 sheets Rice Paper
• 2 tbs Maple
• 2 tbs Soy Sauce
• 1 tsp Miso Paste
• 2 tbs Vegetable Oil
• 2 tsp Smoked Paprika
• 1/2 Shallot
• 2 cups/300g Frozen Peas
• 1/4 cup/60ml White Wine
• 1/4 cup/60ml Vegetable Stock
• Pinch Salt & Pepper