Curry Roast Scallops, Parsnip Puree, Apple Salad.
Serves 4
16 scallops
1 tsp salt
2 tsp mild curry powder
50g butter
1 lemon
100g peeled & chopped parsnips
1 tsp cumin seed
1 tsp coriander seed
1 tsp fenugreek seed
100ml cream
100ml milk
2 Granny Smith apples
Start by making the parsnip puree – toast the cumin, fenugreek and coriander seeds in a pan then add the chopped parsnip, milk & cream. Cook this mix until tender then puree in a food processor until smooth and lump free.
For the apple salad just grate the apple on the coarse part of a grater, or cut into matchstick sized strips.
Finally, the scallops; just mix the curry powder with the salt and season the scallops well. Heat a pan until very hot then add a little olive oil and allow this to come up to temperature. Add the scallops and cook for just one minute each side; now, remove from the heat and allow to cool – one or two minutes should be long enough. Add the butter and lemon juice, shake the pan to emulsify the butter with the lemon juice then serve with a little of this pan sauce and fresh coriander sprouts.
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