Photo: Dana DeVolk
Pan-fried scallops with parsnip purée & pancetta crumbs
9 ingredients
10 min + 30 min
Serves 3
openrecipes
Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée
Estimated Nutrition (whole recipe, rough)
995
Calories
47g
Protein
35g
Fat
125g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Parsnip | 1/2 cup (78g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp vegetable oil
- 9 large scallops , coral removed (see tip, below)
- juice ½ lemon
- 50g pancetta , cut into 5cm slices
- 50g fresh breadcrumbs
- 1 tbsp thyme leaves , chopped
- 200g parsnips , cut into chunks
- 200ml full-fat milk
- small knob of butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes