Instructions

1. Cut the parsnip into small chunks. Put them into a pan and cover with milk. Bring to a boil and simmer for 20-25 minutes, or until tender.
2. Meanwhile remove the scallops from the fridge in order to bring them a bit up in temperature. If they are really cold when seared, you will risk having a really nice caramelized surface but a cold middle. Season with a pinch of salt.
3. Fry the bacon on a hot pan until very crisp. Leave on a paper towel. When cooled, crumble with your fingers or use a knife.
4. Drain and allow the parsnip to steam dry. Return to the pan with the cream and a pinch of salt and pepper. Mash until smooth and cover until needed.
5. Melt 30 g of butter in a small pan on medium heat and leave it until golden brown. The butter should have a really distinct nutty flavour.
6. Put a large pan on high heat. When the pan is really hot, add the olive oil and butter. As soon as the butter is melted and frothy, place the scallops on the pan. Cook for 1-2 minutes depending on size, then turn and cook for a minute more. Remove from the heat.
7. Divide the parsnip puree between two hot plates. Add the scallops. Drizzle some nutty butter and sprinkle with bacon bits and chive. Finally dress with a few chervil leaves. Serve immediately.

• Ready in : 40 Minutes
• Course : Starters
• Recipe Type : Fish and Seafood
• Ingredient : Bacon, Butter, Chervil, Chives, Cream, Milk, Olive oil, Parsnip, Scallop