Pan-fried scallops with parsnip purée & pancetta crumbs

• vegetable oil↗1 tbsp tbsp
• large scallops↗9

  coral removed (see tip, below)

• juice ½ lemon
• pancetta↗50g g

  cut into 5cm slices

• fresh breadcrumb↗50g g
• thyme leaf↗1 tbsp tbsp

  chopped

• parsnip↗200g g

  cut into chunks

• full-fat milk↗200ml ml
• small knob of butter

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.