Seared Scallops with Apple & Parsnip Puree and Bacon Crumb

Name: Seared Scallops with Apple & Parsnip Puree and Bacon Crumb
Prep time: PTM
Total time: PTM
Yield: 4 as an entree
Ingredients: 12 scallops; 250g of bacon, finely diced; Fresh dill sprigs to garnish; For the puree; 2 granny smith apples, peeled, cored and roughly chopped; 1 parsnip, peeled, cored and roughly chopped; 4 sprigs of dill; 300ml of cream; 2 cups of milk; Pinch of salt and pepper

INGREDIENTS

12 scallops

250g of bacon, finely diced

Fresh dill sprigs to garnish

For the puree

2 granny smith apples, peeled, cored and roughly chopped

1 parsnip, peeled, cored and roughly chopped

4 sprigs of dill

300ml of cream

2 cups of milk

Pinch of salt and pepper

Method

To make the puree, in a medium pot or frying pan on medium heat, add the chopped apple and parsnip, cream, milk, dill sprigs, salt and pepper. Bring to the boil and simmer for 15-20 minutes or until the parsnip and apples are soft.
Pass the apple and parsnip through a sieve, reserving the milk and cream mix. Blitz the apple and parsnip with a stick blender, adding some of the milk and cream mix until you get a smooth, silky consistency but not too runny. Set aside.
For the bacon crumb, in a frying pan over medium heat, add the diced bacon and cook, stirring for 5 minutes or until the bacon is super crispy. Remove onto a paper towel lined plate with a slotted spoon, trying to leave as much of the bacon fat in the pan as you can.
Place the scallops onto a paper towel lined plate and pat dry. Turn the frying pan, with the reserved bacon fat, onto high heat and fry the scallops for 1 minute, turn and cook for a further 30 seconds. Remove onto a plate.
To serve, place good dollops of the puree onto a plate or serving dish, top with scallops, season with salt and pepper, top with bacon crumb and dill fronds to garnish.

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Seared Scallops with Apple & Parsnip Puree and Bacon Crumb

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