Pan-Fried Scallops with Parsnip Purée & Pancetta Crumbs Recipe

Begin by preparing the parsnip purée. In a large pot, bring salted water to a boil and add the chopped parsnips. Cook until tender, about 15 minutes. Drain and transfer the parsnips to a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste. Set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy. Remove the pancetta from the pan and set aside on paper towels to drain.

Increase the heat to medium-high. Season the scallops with salt and pepper. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Once the butter has melted and starts to sizzle, add the scallops. Cook for about 2-3 minutes on each side until golden brown and cooked through.

While the scallops are cooking, heat the remaining tablespoon of butter in a separate small skillet. Add the minced garlic and cook until fragrant, about 1 minute. Add the pancetta crumbs to the skillet and toss to coat in the garlic butter. Cook for another minute until heated through.

To serve, spoon a generous amount of parsnip purée onto each plate. Top with 4 pan-fried scallops per plate. Sprinkle the crispy pancetta crumbs over the scallops. Garnish with fresh parsley.