PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS
Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée
Provided by Barney Desmazery
Categories Dinner, Starter
Time 40m
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 291 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.2 milligram of sodium
SCALLOP PURLEAU
Make and share this Scallop Purleau recipe from Food.com.
Provided by EdandTheresa
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon until done, remove bacon, save grease.
- Add onion, green pepper and grape tomatoes to bacon grease.
- Cook until liquid is dissolved.
- Add chicken stock, bring to boil.
- Add rice and cover, turn down heat. (Follow package directions for rice).
- After 10 minutes add scallops and jalapeño pepper by fluffing rice (do not stir) recover.
- When rice is fully cooked, stir, serve and enjoy.
Nutrition Facts : Calories 377.7, Fat 10.1, SaturatedFat 3.1, Cholesterol 33.9, Sodium 413.2, Carbohydrate 51.5, Fiber 2.2, Sugar 3.5, Protein 18.8
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