Pan-fried scallops with parsnip purée & pancetta crumbs

Pan-fried scallops with parsnip purée & pancetta crumbs

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(1 ratings)

Prep: 10 mins Cook: 30 mins

More effort

Serves 3
Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal291
  • fat14g
  • saturates5g
  • carbs24g
  • sugars7g
  • fibre5g
  • protein17g
  • salt1.2g
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Ingredients

  • 1 tbsp vegetable oil
  • 9 large scallop, coral removed (see tip, below)
    Scallops

    Scallop

    Skol-ips, Skal-ips

    This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    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

    Pancetta

    pan-chet-ah

    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
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 200ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • small knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  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. 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. 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. 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.

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