Pan-fried scallops with parsnip purée & pancetta crumbs - Good Food Middle East
Contains pork – recipe is for non-Muslims onlyCook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable pur
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Ingredients
- 1 tbsp vegetable oil
- 9 large scallops, coral removed (see tip, below)
- juice ½ lemon
- 50g pancetta, cut into 5cm slices
- 50g fresh breadcrumbs
- 1 tbsp thyme leaf, chopped
- 200g parsnips, cut into chunks
- 200ml full-fat milk
- small knob of butter
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