- 1 tbsp vegetable oil
- 9 large scallop, coral removed (see tip, below)
This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the pancetta crumbs
- 50g pancetta, cut into 5cm slices
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 50g fresh breadcrumb
- 1 tbsp thyme leaf, chopped
For the parsnip purÈe
- 200g parsnip, cut into chunks
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 200ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- small knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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.
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.
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.
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.
Scallops can come with their bright orange coral attached – these are completely edible and don’t need to be cooked any differently. Not everyone likes the coral, however, so if you don’t want it, simply cut it from the scallop with a sharp knife or scissors.