Scallops with parsnip mash and mandarin vinaigrette
This season's mandarins seem better than those of previous years. I have been using them frequently, and they are an ideal companion for scallops, whose own season has just started.
|4||Parsnips, peeled and diced|
|1 Tbsp||Unsalted butter|
|1 to taste||Salt & freshly ground pepper|
|2 Tbsp||Unsalted butter|
- In a saucepan place the parsnips, bay leaves and enough milk to cover them.
- Bring to a simmer and cook for 30 minutes or until the parsnips are tender. Strain, reserving the milk but discarding the bay leaves.
- Put the parsnips into a food processor and blend until smooth, adding the butter and just enough milk to make a velvety purée. Season lightly with salt and pepper.
- To cook the scallops, pierce the white flesh with a sharp knife - this will help prevent them from spitting in the pan.
- Warm the butter in a frying pan. Peel and squash the garlic clove with a knife blade, then cook in the butter for a minute or two - just enough to flavour it.
- Remove the garlic and add the scallops. Fry quickly for 2-3 minutes until they plump up, then season with salt and lemon juice.
- To serve, place the purée in the centre of 4 serving plates and top with scallops.
- Trickle the vinaigrette around the plate and serve immediately.
To prepare Mandarin Vinaigrette:
- Cut the mandarins in half and squeeze the juice into a small saucepan and heat until it has reduced by half.
- Place the squeezed halves in another saucepan, cover with cold water and bring to the boil. Simmer for 3-5 minutes then drain. Repeat this step twice more.
- Place the reduced juice and cooked halves into a food processor with the vinegar and blend until smooth.
- With the machine running, slowly pour in the oil. Seed and finely chop the chilli, add to the mixture and season with salt and pepper.
- Pour the vinaigrette into a small bowl and refrigerate until needed. Serve garnished with dill sprigs.