SCALLOPS WITH PARSNIP PUREE
Ingredients
16 diver caught fresh scallops with or without roe.
Olive oil
450g parsnips
30ml cream
50g butter
Salt & pepper
Serves: 4
Method
Trim scallops to ensure that tough membrane is removed. Keep refrigerated.
Peel and boil parsnips, mash with cream, seasoning with salt and pepper.
Spread into an oven proof dish, dot with the butter, cover with foil and place in a warm oven.
Season scallops and sauté in the olive oil. Beware that the roes will pop in the heat.
When cooked place on top of the parsnip puree, garnish with chopped parsley.
Serve with a drizzle of Chinese hot oil