THERMOMIX ® RECIPE

1 Seared Scallops, Parsnip Purée and a Pancetta Crumb

Recipe's preparation

1. Heat a frying pan over a medium-high heat and add olive oil. Add pancetta and fry for approx. 1minute on each side until cooked and slightly browned, then transfer to a paper towel and set aside.
2. Place bread in mixing bowl and chop 10 sec/speed 4. Transfer breadcrumbs to frying pan, add 1 Tbsp oil and fry over a medium heat until golden, stirring continuously.
3. Place thyme, fried pancetta and fried breadcrumbs in mixing bowl then mix 2 sec/speed 5. Transfer to a bowl and set aside. Clean mixing bowl.
4. Place parsnips in mixing bowl and chop 4 sec/speed 5, then scrape down sides of mixing bowl.
5. Add water, ½ tsp salt and one pinch pepper and cook 12 min/100°C/speed 2.
6. Add butter then blend 10 sec/speed 10. Scrape down lid and sides of mixing bowl then blend again 10 sec/speed 10. Repeat one or two times more if necessary, to achieve desired consistency. Set mixing bowl aside and keep warm.
7. Wipe frying pan clean then heat 1 Tbsp oil over a medium-high heat. Fry scallops, in a circle around edge of pan, for 1-1½ minutes on each side while seasoning with ¼ tsp salt and one pinch pepper.
8. Divide the purée between the two plates, top each with three scallops, sprinkle with the pancetta crumb then serve immediately.