Elevate your dining experience with these irresistible pan-fried scallops, perfectly complemented by a velvety parsnip purée and crispy pancetta crumbs. Each bite offers a symphony of textures and flavours, with the natural sweetness of scallops and parsnips beautifully balanced by the savoury crunch of pancetta.
juice
coral removed
cut into 5cm slices
fresh
chopped leaf
cut into chunks
full-fat
small knob
To make the pancetta crumbs, set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 minutes, turning until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp.
Blitz the pancetta and breadcrumb mixture in a food processor to fine crumbs. Mix in the chopped thyme. If making ahead, store in an airtight container.
To make the parsnip purée, tip the parsnips into a small saucepan with the milk and season with salt and black pepper. Bring to the boil, reduce the heat and simmer for 10-15 minutes until the parsnips are tender.
Purée the mixture in a food processor, then add the butter. Rub the purée through a fine sieve into a clean saucepan, ready to reheat.
Heat the extra virgin olive oil in a large frying pan over a high heat. Season the scallops with salt and black pepper and lay them in a circle around the edge of the pan.
When the last scallop has been added, leave for 1 minute until browned. Then, starting with the first scallop, gently turn each one. When all the scallops are cooked, transfer them to a warm plate.
Quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce. Add a splash of water if needed to achieve the desired consistency.
Reheat the parsnip purée, then swipe onto 3 plates. Top with the scallops, pancetta crumbs, and the juices from the pan. Serve straight away.
For perfectly seared scallops, ensure your pan is very hot before adding them. Overcrowding the pan can lower the temperature and lead to steaming instead of searing.
To ensure a smooth parsnip purée, make sure the parsnips are very tender before blending and pass the purée through a fine-mesh sieve.
If you don't have fresh breadcrumbs, you can make your own by toasting slices of day-old bread and then blitzing them in a food processor.