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Food and Drink

Published on January 30th, 2013 | by The Town Crier


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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