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Scallops with Parsnip Purée and Pancetta Crumbs

Scallops with Parsnip Purée and Pancetta Crumbs
4.8 40 ratings
Prep. 15 min
Total 30 min
4 portions
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Ingredients

  • stale bread broken in pieces
    30 g
  • fresh thyme leaves only
    4 sprigs
  • parsnips peeled, cut in pieces (3 cm)
    150 g
  • water
    150 g
  • fine sea salt plus extra for seasoning
    ½ tsp
  • ground black pepper plus extra for seasoning
    ¼ tsp
  • pancetta finely diced
    50 g
  • unsalted butter at room temperature
    20 g
  • scallops large, coral removed
    8
  • oil
    2 Tbsp
  • freshly squeezed lemon juice for serving
  • fresh thyme leaves chopped, for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 556.6 mg
Protein 8.9 g
Calories 970.7 kJ / 232 kcal
Fat 16.7 g
Fibre 2.2 g
Saturated Fat 5.4 g
Carbohydrates 12.6 g

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