3. Sauté for a few moments, cover with water or broth, and simmer over medium heat until tender. 4. Remove some liquid if necessary and blend with an immersion blender. Add the cream, blend again ...

Time to roll your sleeves up and get really cheffy. Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in ...

Roast: You can roast the parsnips instead of boiling them. Roast the peeled and cubed parsnips on a baking sheet in a 400° ...

Time to roll your sleeves up and get really cheffy. Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in ...

Meanwhile, prepare the forcemeat: Combine the egg whites, eggs, and ground veal in a large bowl, then stir in the mushrooms and scallops ... Surround the roast with parsnips and a little of ...

You can easily make the puree ahead of time and then re-heat it just before serving. First of all mix all the marinade ingredients together and pop the scallops and peeled king prawns in and mix well.