Scallop Purleau Recipes

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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



Pan-fried scallops with parsnip purée & pancetta crumbs image

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

1 tbsp vegetable oil
9 large scallops , coral removed (see tip, below)
juice ½ lemon
50g pancetta , cut into 5cm slices
50g fresh breadcrumb
1 tbsp thyme leaf , chopped
200g parsnip , cut into chunks
200ml full-fat milk
small knob of butter

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



Scallop Purleau image

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

3 slices bacon
1 medium red onion (sliced)
1/2 green pepper (chopped)
1 pint grape tomatoes (halved)
2 cups chicken stock
1 cup rice
1/2 lb bay scallop
1 jalapeno pepper (sliced)
salt and pepper

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