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Scallops with Parsnip Purée and Pancetta Crumbs
Ingredients
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stale bread broken in pieces30 g
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fresh thyme leaves only4 sprigs
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parsnips peeled, cut in pieces (3 cm)150 g
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water150 g
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fine sea salt plus extra for seasoning½ tsp
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ground black pepper plus extra for seasoning¼ tsp
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pancetta finely diced50 g
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unsalted butter at room temperature20 g
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scallops large, coral removed8
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oil2 Tbsp
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freshly squeezed lemon juice for serving
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fresh thyme leaves chopped, for garnishing
Nutrition per 1 portion
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