FEATURE
SEARED SCALLOPS ROLLED IN A PEANUT CRUMB … AND A PARSNIP ‘THAI CURRY’ PURÉE, PICKLED RADISHES AND PEA SHOOTS By David J Rickett
Serves 2
For the Scallops Ingredients
6 scallops (remove the roe and clean) Small handful of salted peanuts
Parsnip ‘Thai Curry’ Purée
2 parsnips 1 small onion (finely diced) 4 large cloves garlic (finely diced) 2 thumb sized pieces of ginger (grated) 1 stick lemon grass 2 lime leaves (preferably fresh) 2 tablespoons tamarind paste 100ml chicken or veg stock 100ml double cream Juice from ½ a lime Salt to taste 48
Pickled Radishes
4 radishes 3 tablespoons rice wine vinegar (or white wine vinegar) 3 tablespoons boiling water 1 teaspoon honey Pinch of sea salt Pinch of caster sugar Dressed Pea Shoots: 1 handful of pea shoots Juice from ½ a lime Pinch of sea salt
Method For the Parsnip ‘Thai Curry’ Purée
Start by gently frying the diced onion in olive oil until translucent (do not brown the onion). Then add the diced garlic, Cibare Magazine
www.cibare.co.uk
