Pan Fried Scallops with Truffle Prosciutto and Thyme Crumb and Creamy Parsnip Mash
The Perfect Starter for any Meal
This recipe is the perfect starter for your guests over the festive period and really easy to make. Even better, much of the prep can be done the day before, making it super easy to assemble on the day. We have opted for a truffle prosciutto which can be bought in many UK supermarkets to add an extra edge of extravagance. Not to mention the earthy umami flavour of the truffle perfectly complements the sweet parsnips and scallops. Our frozen scallops are also perfect for this recipe. They are big and chunky with a sweet and delicate taste that will impress everyone eating them. It’s never been easier to make restaurant-worthy starters in your own home!
For the Prosciutto Crumb
- 80g Prosciutto Crudo Truffle
- 50g panko bread crumbs
- 1 tbsp fresh thyme leaf picked from the stems
For the Creamy Parsnip Mash
- 200g parsnip, cut into chunks
- 200ml full-fat milk
- 2tbsp double cream
- small knob of butter
- 1. Defrost your scallops. These are best done overnight in the fridge. 30 mins before you cook, place them on the side to come up to room temperature and sprinkle with salt. This will help to draw out any excess moisture and aid in forming a crisp when cooking.
- 2. Start by frying your prosciutto over medium heat until it is crispy. Remove from the heat and chop until a crumb is formed. Using the same pan, add the panko breadcrumbs and toast until golden brown. Transfer into a bowl and add the prosciutto and freshly picked thyme. Mix until well combined and season to taste. Set to one side. This can be done the day before and kept in an air tight container until needed.
- 3. In a medium saucepan, add your milk and cut parsnips over a medium heat. Cook until the parsnips are soft enough to crush with a fork. Using a sieve, press the parsnips through the holes to get a smooth mash. Alternatively, you can use a food processor to puree the parsnips. Add butter and combine and press through the sieve again. This will ensure a very fine mash. Add the cream and combine again and place back into the empty saucepan over a low heat to keep warm while cooking to scallops. This can also be done the day before to reheat on the day. Keep in an airtight container in the fridge overnight.
- 4. Now it’s time to cook the scallops. Using kitchen paper, pat dry any excess moisture from the scallops – do not skip this step. Place a large frying pan over a high heat and add the oil to the pan. It’s important to ensure the pan is large enough to not be overcrowded by the scallops.
- 5. Add the scallops to the outside of the pan, flat side down taking note of where you start. Do not move while cooking as it will prevent cooking. Cook on this side for 2-3 minutes until a golden-brown colour has formed on the side touching the pan.
- 6. Flip the scallops beginning with the one you first placed down and cook for another minute on this side. Add the knob of butter to the pan and baste the scallops for a further minute. The scallops should be springy to the touch and just warm in the middle when tested with a skewer. If they are firm, they are overcooked, and if they are soft, they are undercooked.
- 7. Now assemble your masterpiece. Using a spoon, spread 1-2 tbsp of the parsnip mash on each plate, add the scallops on top and then sprinkle with the crumb. Serve immediately and enjoy.