Scallops With Pea & Mint Purèe
This elegant dish combines perfectly seared scallops with crispy pancetta crumbs and a velvety parsnip purée. The flavors are elevated with the addition of fresh mint and a hint of cumin, creating a harmonious balance of textures and tastes on each plate. Served on a bed of winter salad leaves drizzled with balsamic vinegar, this recipe is sure to impress your guests with its beautiful presentation and delicious combination of ingredients.
— Constant Cookbook
Ingredients
- 250g frozen peas
- butter
- chicken stock fresh, cube or concentrate, made up to 100ml
- a small bunch of mint , roughly chopped
- 12 scallops
- ½ tsp ground cumin
- sunflower oil
- winter salad leaves, to serve
- balsamic vinegar
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 291 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.2 milligram of sodium
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