Spiced parsnip & apple cider Velouté, seared scallop

Thu, 29 November 2018

The trick when cooking scallops is to be so careful not to overcook them. When over cooked, they become very tough. Anything sweet works well with scallops. And parsnip & apple always work well together

INGREDIENTS:

For the scallops

·        8 large scallops (shelled & roe removed)

·        4 Parma ham slices

For the Velouté

·        4 parsnips (peeled & chopped)

·        2 eating apples (peeled & chopped)

·        ½ onion diced

·        1 clove of garlic (crushed)

·        1 teaspoon chopped fresh ginger

·        ½ litre chicken or vegetable stock

·        150ml cider

·        2 teaspoon curry paste or powder, for hotter add more

·        200g butter

·        Salt & freshly ground pepper

 

METHOD:

For the Velouté;

·        Sweat onion, garlic & ginger in 200g butter for 1 minute

·        Add parsnip & apple & cook for a further 1 minute

·        Add curry paste/powder cook for 1 minute

·        Add stock, season with salt & pepper

·        Allow to simmer for 20 minutes

·        Add cider, liquidise & pass through sieve

For the scallop;

·        Cut the scallops in half & sear on a hot oiled non stick pan 30 seconds on each side

·        Place the Parma ham between two oven trays & bake in the oven until cooked (approx 10 minutes)

To serve;

·        Pour the Velouté into 4 warmed shallow soup bowls

·        Place the scallops in the centre with the Parma ham, Serve with crusty white bread