Scallops with winter vegetables from Winter Food by Jill Norman
Scallops have a delicate, sweet taste which is matched by the sweet notes in winter vegetables. I have used the vegetables I like best, but parsnips and celeriac make good partners, too.
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Ingredients
- 100 g carrot
- 100 g Jerusalem artichoke
- 100 g fennel
- 1 tablespoon olive oil
- 50 g butter
- salt
- freshly ground black pepper
- 12 large scallops
- 3 tablespoons white wine
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