Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée
Ingredients
- 1 tbsp vegetable oil
- 9 large scallops, coral removed (see tip, below)
- juice ½ lemon
For the pancetta crumbs
- 50g pancetta, cut into 5cm slices
- 50g fresh breadcrumb
- 1 tbsp thyme leaf, chopped
For the parsnip purÈe
- 200g parsnip, cut into chunks
- 200ml full-fat milk
- small knob of butter
Method
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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.
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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.
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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.
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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.