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Seared scallops with parsnip mash
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8-10 fresh Waitrose King Scallops, roe on, from the fish counter
2 small parsnips, peeled and cut into dice
½ x 15g pack lemon thyme, leaves only
2 tbsp fromage frais
1. Season the scallops and set aside. Cook the parsnips in boiling salted water for about 12-15 minutes, until tender. Drain and mash with a fork, then set aside.
2. Meanwhile, slice the leeks, wash thoroughly and drain. Melt two-thirds of the butter in a frying pan, add the leeks and cook over a low heat for 7-10 minutes or until soft. Stir in the parsnips, thyme and fromage frais. Season to taste.
3. Heat a frying pan and add the remaining butter. Pan-fry the scallops for 2-3 minutes on both sides or until golden brown. Spoon the leek and parsnip mash onto plates and arrange the scallops on top.
Typical values per serving:
This recipe was first published in March 2016.