Scallops with Parsnip Purée and Pancetta Crumbs
TM6 TM5 TM31

Scallops with Parsnip Purée and Pancetta Crumbs
4.9 (30 évaluations )
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Ingrédients

  • 30 g stale bread, broken in pieces
  • 4 sprigs fresh thyme, leaves only
  • 150 g parsnips, peeled, cut in pieces (3 cm)
  • 150 g water
  • ½ tsp fine sea salt, plus extra for seasoning
  • ¼ tsp ground black pepper, plus extra for seasoning
  • 50 g pancetta, finely diced
  • 20 g unsalted butter, at room temperature
  • 8 scallops, large, coral removed
  • 2 Tbsp oil
  • lemon juice, freshly squeezed, for serving
  • fresh thyme leaves, chopped, for garnishing
Infos nut.
par 1 portion
Calories
978.6 kJ / 233.9 kcal
Protides
8.9 g
Glucides
12.6 g
Lipides
16.7 g
Graisses saturées
4.8 g
Fibre
2.2 g
Sodium
556.6 mg

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