zoom Seared scallops with parsnip mash
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    Seared scallops with parsnip mash

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    Seared scallops with parsnip mash

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    8-10 fresh Waitrose King Scallops, roe on, from the fish counter
    2 small parsnips, peeled and cut into dice
    2 leeks
    45g butter
    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. 

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