Vegan Pasta Pesto

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 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,

grated ginger and tamarind paste and fry for a further minute.

Deglaze the pan with the stock and mix until combined, then add the cream, lime leaves and the lemongrass stick (bash the lemongrass with a rolling pin so that it can release its flavour, but remains intact).

Simmer for about 15 to 20 minutes on a low heat to allow the flavours to infuse.

Whilst this mix is simmering, peel the parsnips and chop into 2cm chunks. Cook the parsnips in a separate pan of boiling water until tender, but not mushy.

Once the onion/garlic/tamarind/cream etc. mixture has been simmering for 15 to 20 minutes, blend until very smooth and then add the lime juice.

The final step to making this purée is to add the cooked parsnip pieces into the blended mixture one or two at a time and blend until a thick purée consistency has been achieved (you may not need to add all the parsnips). Once perfectly smooth it’s very important you add salt to taste and to bring the flavour to life!

For the Pickled Radishes In a small bowl add the boiling water and the caster sugar and stir until the sugar has dissolved. Then mix in the rice wine vinegar, honey and salt.

Thinly slice the radishes and add to the pickling mix. Pickle for a minimum of 10 minutes, however the pickles can be made well in advance. For the Pea Shoots Place the pea shoots in a bowl and squeeze over the lime juice.

Season with salt and mix. Make sure you dress the pea shoots as you are about to serve as this can’t be done in advance.

For the Scallops Blitz the peanuts until they resemble a fine crumb.

Heat olive oil in a frying pan on a medium to high heat. When the pan is hot enough, sear the scallops until they are nicely golden brown. Flip the scallops and take the pan off the heat, allowing the residual heat to cook the scallop through. Once cooked, roll the scallops in the peanut crumb so that they are nicely coated.

Serve and enjoy!