Pan Seared Scallops With Fennel Puree Recipes

PAN-SEARED SCALLOPS WITH FENNEL PUREE

Steps:

• Sear scallops If necessary, remove the small, tough muscle (called the adductor) found on the side of the scallops (often the fishmonger will have removed it), then slice each scallop in half horizontally so that you have twelve pieces. Heat a large skillet over high heat. Season scallops on both sides with salt. When pan is hot, add enough oil to coat bottom of pan (about 1 tablespoon), and swirl to coat evenly. Working in batches to avoid crowding pan, add scallops and quickly jerk the pan to keep them from sticking. Sear until lightly golden, about 45 seconds; with an offset spatula, turn over and cook until opaque throughout, about 30 seconds more (be careful not to turn too soon or the scallops may tear). Transfer to a plate lined with paper towels and cover to keep warm (if necessary). Repeat with more oil and remaining scallops.
• Serve Heat fennel puree in a small saucepan over medium heat until warm. Spoon 1 tablespoon puree onto each of 12 small plates and top with a scallop slice. Garnish with fennel fronds, and serve.

PAN-FRIED SCALLOPS WITH CAULIFLOWER VANILLA PURéE

Steps:

• Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.
• Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.
• Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.

PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS

Steps:

• To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
• To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
• Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
• Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.