ingredients

 

2 4 6 8 Servings

• 200 grams scallops

• 2 parships

• 250 grams frozen sweetcorn

• 50 grams crème fraîche

• 0.25 bunch fresh sage leaf

• 75 grams spinach

• 2 tablespoons olive oil

• 15 grams butter

• 0.5 teaspoon dried chilli flakes

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• griddle pan

• colander

instructions

 

1. Boil water in the small and medium saucepans, adding salt to both.

2. While you are waiting, peel and cut 2 parsnips into disks.

3. Finely chop the sage leaves. Set aside.

4. When water starts boiling, add 250g of frozen sweetcorn to the medium pan and the parsnips into the small one. Cook both for 5 minutes.

5. Firstly, drain the sweetcorn. Return them to the saucepan and put back on low heat. Add butter, ½ teaspoon of dried chilli flakes and the chopped sage. Mix well.

6. When the butter has melted add 50g of crème fraiche and 75g of fresh spinach leaves. Cook on low heat, stirring regularly for 3-4 minutes until the spinach has wilted.

7. Meanwhile, drain the parsnips and heat up 1 tablespoon of olive oil in the griddle pan. When hot, throw in the parsnips and sauté 1 minute on each side. Transfer the parsnips, placing them directly in the middle of the serving plates.

8. Return the griddle pan onto the heat, pour in another tablespoon of olive oil and cook the scallops for about 2 minutes on each side. Season well with salt and pepper

To serve – Place the sweet corn mix onto the middle of the plate and rest the scallops on top.