Pan-fried Scallops with Curried Parsnip Purée, Mushroom Sauce & Parsnip Chips by Steven Dolby

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(Serves 2 people)

PARSNIP CHIPS
1 Small parsnip (peeled into strips)
Vegetable oil (for deep-frying)
Salt (season to taste)

CURRIED PARSNIP PUREE
170g Parnips (thinly sliced)
1 Tbsp olive oil
1/2 Tsp curry powder
1 Cup whole milk
Salt (season to taste)

MUSHROOM SAUCE
1 Shallot (finely diced)
2 cloves
100g Mushrooms (sliced)
Salt (pinch)
1/4 Cup red wine
1 Cup beef stock
1 Tsp worcestershire sauce
2 Tsp Chives (thinly sliced)
Salt (to taste)
1 Tsp unsalted butter

OTHER INGREDIENTS 
3 Hand dived scallops (per person, cut in half)
Salt (pinch)
Tsp olive oil


Directions
Making

Parsnip Chips

Deep fry the parsnip strips until golden brown.
Once browned, transfer to kitchen paper, season with salt and set aside.
Curried Parsnip Puree

Add olive oil and parsnips to a pan, followed by curry powder. Cook until soft.
When soft, add milk, bring to a boil and simmer for 10 minutes.
Take it off the heat and blend until smooth.
Season with salt and cover.
Mushroom Sauce

Add olive oil to a pan, then add diced shallots followed by cloves and saute for 5 minutes.
Next add mushrooms and a pinch of salt. Cook for 15 mintes.
Add red wine and cook until the wine is almost gone.
Add stock and reduce by half.
Finish off with a few drops of worcestershire sauce, chives, salt and butter.
Finalizing

Next cut the scallops in half and season with salt.
Once the pan is smoking add a dash of olive oil, followed by teh scallops.
Cook 30-40 seconds on each side.
Serving

On a plate, place a dollop of puree, put the scallop on top, and pour some mushroom sauce.
Garnish with parsnip chips and pea sprouts

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© STEVEN DOLBY