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Recipe: King scallops with curried parsnip puree (main)

PUBLISHED: 09:00 10 February 2016

King scallops with curried parsnip puree, pomegranate dressing and parsnip crisps

King scallops with curried parsnip puree, pomegranate dressing and parsnip crisps

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Head chef of The Dog & Gun Bar and Restaurant Andy Jenkins shares one of his coveted recipes.

Andy JenkinsAndy Jenkins

Andy Jenkins is head chef at the Dog & Gun Bar and Restaurant, which is delighted to have won the Essex Life Fine Food & Drink Awards’ Destination Dining category for the last two years. ‘It’s especially pleasing as it’s voted for by the readers. We came back in October to defend our title after winning in 2014 and won again, which was just brilliant.’ Andy previously worked at the Magic Mushroom in Billericay. ‘Darren Bennett, who owns both restaurants, suggested a move here which worked well for me as it’s nearer to my home. The menus are different to suit the clientele and the local produce available. This recipe is new on our menu and it certainly seems popular so far.’ Here Andy shares his recipe for a spiced seafood supper.

Ingredients (Serves 2 - 8 scallops per portion)

For the puree

25g of parsnips (peeled and diced)

1g of curry powder

1g of ground coriander

1g of ground cumin

1 small pinch of turmeric

10ml of double cream

10ml of milk

Vegetable oil

For the dressing

40ml of pomegranate juice

40ml of olive oil

16 scallops

1 parsnip for the crisps

Method

For the puree, place a pan on a medium heat, with oil. Then add the parsnips and spices.

Lower the heat and cook until the parsnips soften. Now add in the milk and cream and bring to a simmer for five minutes. Finally, remove from the heat and blend until smooth.

For the dressing, reduce the pomegranate juice to 10ml. Then slowly whisk in the oil until combined.

For the crisps, either in a deep fat fryer or deep pan (just make sure your oil temperature is at 180C), peel the parsnip into wafer thin crisps and then deep fry the crisps until golden. Drain off any excess oil and sprinkle with caster sugar.

For the scallops, season and pan fry in very hot oiled pan for 40 seconds each side, then drain on kitchen roll for one minute.

To plate, place the puree on a plate, add the scallops on top and drizzle the dressing around.

Sprinkle a few pomegranate seeds all over. Finish off with your parsnip crisps as garnish.

Get the Taste

Dog & Gun Bar and Restaurant, Boreham Road, Little Waltham, CM3 3NF, 01245 360211, www.dogandgunchelmsford.co.uk

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