Scallops with Parsnip Puree

Ingredients

• For the parsnip puree:
• 2 medium-sized parsnips
• vegetable oil for frying
• 1 ounce butter
• salt
• 1 teaspoon curry powder
• pepper
• ¼ cup milk
• 2 tablespoons of heavy cream
• For the mushrooms:
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 garlic cloves, crushed
• 3.5 ounces of mushroom, thinly sliced
• 1 teaspoon butter
• 2 cloves
• ½ cup red wine
• 1 tablespoon worcestershire sauce
• For the rest of the recipe:
• 1 tablespoon olive oil
• 8 scallops
• 6 teaspoons of salmon roe
• broccoli sprouts, for serving