Seared scallops with Parmesan crust and squash purée
- June 2007
- Serves 4 as a starter
- Hands-on time 1 hour 15 min, oven time 35 min
Cook yourself into a MasterChef final with this luxurious dish of seared scallops – it takes time but you won’t regret a minute of it.
- 44.7g (21.4g saturated)
- 22.3g (11.4g sugars)
Use 10 diver-caught fresh scallops in shells when they’re in season (September to March). Shell the scallops and use the frilly ‘skirts’ that surround each one to make the sauce. Wash and chop them and use instead of the 2 extra chopped scallops.
Pick up on the soft, slightly sweet flavours with a creamy but fresh white. Try a Pinot Blanc from Alsace.
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