Scallops with Parsnip Purée and Pancetta Crumbs

Scallops with Parsnip Purée and Pancetta Crumbs

4.8 40 ratings

Prep. 15min

Total 30min

4 portions

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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UK and Ireland

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