Black Pepper Sea Scallops with Parsnip Purée / Pancetta and Medjool Date Marmalade from Fish for You by Spencer Watts

Ingredients

• ½ cup (125 mL) chopped parsnips
• ¼ tsp (1 mL) cracked black pepper
• ¼ tsp (1 mL) salt
• 1 Tbsp (15 mL) olive oil
• ½ cup (125 mL) diced pancetta
• ½ tsp (2.5 mL) salt
• ¼ cup (60 mL) diced shallots
• 2 Tbsp (30 mL) unsalted butter
• 1 tsp (5 mL) brown sugar
• ½ tsp (2.5 mL) red wine vinegar
• ½ cup (125 mL) diced Medjool dates
• 12 large sea scallops