Scallops with parsnip purée, chorizo crumb and a prawn oil
A dish to impress your guests. Pan-fried scallops sit on a bed of silky smooth parsnip purée, which is topped with parsnip crisps, a chorizo and panko breadcrumb, and a prawn oil made from the shells and heads. The flavours will blow your mind.
Ingredients
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20
queen scallops, coral removed
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25g
butter
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1/2
lemon, juiced
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FOR THE PRAWN OIL
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50ml
olive oil
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50g
prawn heads
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FOR THE PARSNIP CRISPS
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1
parsnip, peeled and thinly sliced into rounds using a mandolin
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olive oil spray, for roasting
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FOR THE PARSNIP PUREE
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3
parsnips (about 300g), peeled and cut into small chunks
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200ml
semi-skimmed milk
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Small knob of butter
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FOR THE CHORIZO CRUMB
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100g
frozen diced chorizo
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40g
panko breadcrumbs
Directions
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For the prawn oil, heat the olive oil in a small saucepan and once shimmering, add the prawn heads. Leave to bubble away gently over a low-to-medium heat for 15 minutes, stirring occasionally. The heads and shells will be bright orange.
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Pour the prawn oil through a fine sieve to remove any solids, pushing down on the heads to extract as much liquid and flavour as possible. Discard the prawn heads and shells. Once the oil has cooled, decant the liquid into a squeezy bottle and set aside.
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For the parsnip crisps, arrange the parsnip rounds on a lined baking tray and spray the tops with olive oil. Bake in a preheated oven at 160C for 20-25 minutes, turning once and spraying again with olive oil, until golden at the edges and crisp.
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To make the parsnip purée, heat a large pan of salted water and add the chopped parsnips. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the parsnips are tender.
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Meanwhile, heat a small saucepan over a medium heat with a drizzle of oil. Once hot, add the diced chorizo and fry for 4-5 minutes, stirring regularly. Once crisp, add the panko breadcrumbs and some seasoning and stir well. Cook for 2 minutes more, then remove from the heat and keep warm in a low oven.
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Once the parsnips are cooked, add to a blender with the butter and milk (you may need to use more or less than described) and blitz to a purée. Season to taste and keep warm.
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Pat the scallops dry and season all over with salt and pepper.
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Heat a large frying pan over a medium-to-high heat and add one tablespoon of butter. Once it begins to foam, fry the scallops for 1-2 minutes or until they form a golden crust. Flip the scallops over and add the remaining butter. Continue to cook for 1 minute, basting the scallops in the butter as you go. The scallops should be slightly springy to the touch and have a slightly translucent centre (turn on the side to check). Once cooked, remove from the heat and finish with a squeeze of lemon juice.
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To plate up, swipe two dollops of parsnip purée in opposite directions across each plate. Arrange the scallops, parsnip crisps and chorizo crumb on top and finish with a drizzle of prawn oil.
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