Pan-Fried Scallops with Parsnip Purée & Pancetta Crumbs
I used to think gourmet meals were a faff, but this dish changed everything. Imagine succulent, sweet scallops nestled on a cloud of creamy parsnip purée, topped with salty, crisp pancetta. It’s high in protein and surprisingly simple to master. You absolutely need this elegant, gluten-free treat on your table tonight.
Ingredients
fresh thyme10 sprig
whole milk200 ml
lemon0.3 whole
scallops9 wholecoral removed
pancetta50 gcut into 5cm slices
breadcrumbs50 gfresh
parsnips200 g
butter10 g
extra virgin olive oil1 tbsp
salt1 pinch
black pepper1 pinch
Instructions
Chef's Tips
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.
Prepare the Pancetta Crumbs
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.
Finish the Crumbs
Blitz the pancetta and breadcrumb mixture in a food processor to fine crumbs. Remove the leaves from the thyme sprigs and finely chop them. Mix the chopped thyme leaves into the crumbs. If making ahead, store in an airtight container.
Cook the Parsnip Purée
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.
Refine the Purée
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.
Sear the Scallops
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.
Cook the Scallops
When the last scallop has been added, leave for 1.5 to 2 minutes until a deep golden crust forms. Then, starting with the first scallop, gently turn each one and cook for another 1 to 1.5 minutes until cooked through but still tender. Transfer them to a warm plate.
Create the Pan Sauce
Juice the lemon and quickly add to your hot pan, scraping the bottom to form a sauce. Add a splash of water if needed to achieve the desired consistency.
Assemble and Serve
Reheat the parsnip purée, then swipe onto 3 plates. Top with the scallops, pancetta crumbs, and the juices from the pan. Serve straight away.
