• Scallops with curried parsnip purée, parsnip crisps & pomegranate

    Gently spiced parsnip purée, tender scallops and a sweet pomegranate dressing meld flavours of land and sea with aplomb in this scallop with parsnip recipe from Marcus Wareing.
     
    Dr Jenna Macchiochi's nutrition notes:
    "Scallops are packed with protein yet low in calories (consumption of fish and shellfish has been shown to aid in weight loss better than other protein sources). Parsnips are a delicious wintery veg with less calories and more fibre than potatoes, and are a great source of vitamin C, vitamin K, and folate. Pomegranate contains many phytochemicals with antioxidant action, such asellagic acid."
     
    Link to full recipe
    (courtesy of greatbritishchefs.com)
     
    Buy fresh scallops for this recipe:
    Fresh Scottish king scallops
    Cooking style
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    Preparation: Moderate

    • Provenance

      Our scallops are from the Shetland King Scallop Fishery which has achieved Marine Stewardship Council (MSC) status for sustainable management practices. The clean, nutrient-rich North Atlantic waters around Shetland’s coastline create the perfect conditions for these shellfish to thrive. As a result, Shetland king scallops grow to be large and delicious. More details

    • Cooking tips

      • Bring the scallops out of the fridge to remove the chill from them before cooking
      • Carefully remove the coral-coloured roe and muscle that attaches the scallop to the shell
      • Season the scallops with salt & pepper prior to cooking
      • Get your frying pan piping hot to achieve that essential sear
      • You can either drizzle a little oil in the pan or, if planning to serve with chorizo, cook the chorizo in the pan first so it releases its delicious spicy red oil (remove the chorizo before cooking the scallops)
      • Cook for about 1 minute then turn and cook for 30 seconds more - you know they're ready to turn once they have a lovely sear on one side - a palette knife is useful to turn them over quickly
      • Add a squeeze of lemon to the pan at the end of cooking, just before you serve

    • How should I store my scallops?

      Fresh scallops are best enjoyed when eaten straight away, or within 1 day of delivery. Store in your fridge and make sure that they are in a covered container.

       

      Alternatively, to freeze your scallops, place them straight in the freezer upon delivery and consume within 2 months. Write the date on the packaging before freezing. Do not re-freeze your fish after defrosting.