Ingredients
- 6 scallops
- 2 parsnips
- 200ml milk
- 200ml apple juice
- 100g pancetta lardons
- 25ml maple syrup
- 1 peach
- 1 tsp flour
- Oil
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Make the starter the star of the show. Indulge with our seared scallop starter with parsnip and apple puree, roasted peach, maple glazed pancetta and parsnip crisps. Serves two people.
It’s now time to plate. Swipe the parsnip and apple puree across the plate, then place the scallops along the puree, adding a peach segment to each scallop. Spoon the pancetta lardons over the scallops and top with your parsnip crisps.
Have you tried any scallop recipes in Cornwall? Send a picture of your creation to our Executive Chef Nick Hodges, at [email protected].
Indulge in your favourite dish this summer or impress your dinner friends with Liam Swigg's indulgent Cornish recipes from The Alverton. Serves two people.
Wow your dinner guests this autumn with The Alverton recipes. Try our Jambalaya recipe this season from Executive Chef Nick Hodges