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Pan-fried scallops with parsnip purée & pancetta crumbs

Ingredients

  1. Step 1 1 tbsp vegetable oil
  2. Step 2 9 large scallops , coral removed (see tip, below)
  3. Step 3 juice ½ lemon
  4. Step 4 50g pancetta , cut into 5cm slices
  5. Step 5 50g fresh breadcrumb
  6. Step 6 1 tbsp thyme leaf , chopped
  7. Step 7 200g parsnip , cut into chunks
  8. Step 8 200ml full-fat milk
  9. Step 9 small knob of butter
Pan-fried scallops with parsnip purée & pancetta crumbs
Calories: 291 Carbohydrate: 24 g Protein: 17 g Fat: 14 g
Cook time: 40 minutes Prep time: 10 minutes Total time: 50 minutes Servings: 3

TAGS

Dinner Starter french Josh Eagleton Barney Desmazery Cook like a chef Fish Fish Course Plating up Professional Restaurant style Seafood shellfish

Directions

  1. Step 1 To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
  2. Step 2 To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
  3. Step 3 Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
  4. Step 4 Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.