Cornish Recipes from The Alverton: Nick Hodges’ Seared Scallop Starter

Method

• Prepare the scallops by taking off the roe then set aside.
• Make the parsnip crisps by first peeling one of the parsnips. Peel strips until you reach the core.
• Dust lightly with plain flour and deep fry until crisp.
• Season with salt and pepper.
• Once cooked set aside until ready to plate.
• To make the parsnip and apple puree, peel and dice the remaining parsnip into cubes.
• Heat a small drizzle of oil in a pan and add the diced parsnip for five minutes.
• Add the milk to cover the parsnip.
• Bring to the boil and simmer for 10 minutes.
• Add the apple juice and continue to cook for another 10 minutes.
• Take off the heat and blend until smooth.
• Set aside and warm through when ready to plate.
• Fry the pancetta lardons on a medium heat in a frying pan to render the fat.
• Once golden, add the maple syrup and continue to cook for two minutes so the pancetta is glazed and sticky.
• Cut the fresh peaches into segments and place under a grill until they start to soften and turn golden.
• Using a non-stick frying pan heat a tablespoon of oil.
• Once hot, add your scallops and cook for approximately 50 seconds on each side, depending on the size.
• They should go a lovely golden colour before turning. Once turned, season gently with salt and a squeeze of lemon.