Seared Scallops with Parsnip and Apple Puree

Although this recipe may seem lengthy, it only consists of 4 simple components – 2 of which can be made 2 days in advance, and the other 2 take less than 5 minutes to prepare. This sure makes for a perfect Christmas day starter. It’s simple, quick and uses little hob space, but it will undoubtedly impress when it arrives around the festive table.

Do not be fazed by the thought of cooking scallops – if you are careful with your cooking times, and your pan is hot, they are difficult to get wrong. Enough time to colour on the outside is the perfect time for cooking on the inside, without over doing it. If you are a little unsure as to whether they are cooked all the way through, simply take off the heat but leave them in the pan for an extra minute (this will depend on the size of your scallops).

Just be sure, if you are cooking for quite a few, do not over load the pan – it is best to have a couple of pans on the go to ensure they stay hot.

Puree Ingredients: Makes enough for 6 starters

400g Parsnip (peeled and cubed)

200g Eating apples (peeled, cored and roughly diced)

Tsp Cumin

Tsp Paprika

Salt

Pepper

Knob of butter

100ml milk

Method:

1. Place the parsnip in a pan, cover with water, and bring to the boil. Once the saucepan is boiling, reduce to a simmer and allow the parsnip to soften. Remove from the heat and drain when the parsnip appears soft when tested with a sharp knife.

2. Along with the cooked parsnip, place all the ingredients – minus the milk – in a large bowl (if using a stick blender) or food processor. Roughly blend the ingredients together before slowly adding the milk to achieve the desired consistency – this should be relatively smooth, although not too loose that it no longer holds form.

3. To gain a smoother consistency, pass through a fine sieve into a clean bowl. Cover and refrigerate until needed, otherwise server generously alongside your delicately cooked scallops and caramelised apple.

Cheddar crisps Ingredients:

150g Mature Cheddar

2 Tsp Plain flour

Tsp Paprika

Method:

1. Finely grate the cheese into a bowl before adding the other ingredients. Combine the ingredients, ensuring the flour coats the cheese and the paprika is evenly distributed.

2. Using round, straight edged cutters, sprinkle the cheese onto a baking tray lined with greaseproof paper, ensuring the crisps are not too close together. (To make a ring similar to the pictures, simply push the cheese to the edge making a hole in the middle – make sure the hole is rather large as the cheese will spread).

3. Bake at 180ºc/Gas 5 for about 10minutes. The crisps are ready when the cheese is bubbling and lightly browned – keep a close eye whilst they are cooking as they burn quickly.

4. Remove from the oven and place the crisps still on the greaseproof paper on a cooling rack. Once the crisps are cool enough to touch, carefully peel from the greaseproof, and allow to fully cool. Use straight away or store in sealed container for up to 4 days.

Scallop and Caramelised Apple Ingredients:

3 Scallops (per person)

Dash of oil

Salt

Pepper

Knob of butter

1 Apple

Method:

In a small pan melt the butter on a high heat. Whilst the butter is melting, peel and dice the apple into small cubes. Cook the apple in the pan still on a high heat until it caramelises and takes on a golden colour – be careful the apple does not burn, stir regularly. Set aside until you are ready to plate up.
Once the apple is prepared, place a non-stick pan on a very high heat. Add a dash of oil to the pan and allow to heat for a minute, before pouring any excess oil out of the pan.
Ensure the scallops are relatively dry by placing them on kitchen paper before adding to the pan. Cook on a high heat for one minute. Carefully turn the scallops once it has gained good colour, and cook for another minute before removing from the heat and serving immediately.
Plate the scallops along with your previously prepared puree and crisps, and caramelised apple. Serve and enjoy.