Scallops with curried parsnip purée, parsnip crisps and pomegranate
by Marcus Wareing

Ingredients

Fish & Shellfish

  • 12 scallops, large

Store Cupboard

  • salt
  • salt
  • salt

Oils & Vinegars

  • vegetable oil
  • vegetable oil, for deep frying
  • vegetable oil
  • 400ml of rapeseed oil

Fruit & Vegetables

  • 1 parsnip, peeled
  • 250g of parsnip, peeled and chopped
  • 50g of pomegranate seeds

Spices & Dried Herbs

  • 5g of curry powder
  • 5g of ground coriander
  • 4g of ground cumin
  • 1 pinch of ground turmeric, small

Dairy

  • 50ml of double cream
  • 50ml of milk

Beverages

  • 400ml of pomegranate juice

Salad & Fresh Herbs

  • micro cress