Seared scallops with crispy bacon, parsnip puree, nutty butter and fresh herbs. A perfect starter in the autumn and winter when there are plenty of parsnips in the garden and food markets.
The sweet taste of parsnip is perfect with the delicate taste of scallop, and the browned butter adds a nutty flavour that goes really well with both puree and scallops.
The bacon adds a needed crunch and texture. Use a good bacon or pancetta.
If you don’t have parsnip, try using carrot, celeriac or parsley root. All these root vegetables are quite sweet, and all will go well with scallop.
In this recipe fresh herbs like chive and chervil are used. You can use dill and tarragon as well.