Seared scallops with parsnip puree and pancetta crumbs

This delicious recipe for seared scallops with parsnip puree and pancetta crumbs combines the perfect mix of flavors and textures to create a truly unforgettable dish.

Treat yourself to the professional technique of cooking tender scallops to perfection, resulting in a delicious experience that is sure to impress.

For a delicious crunch, sprinkle the plate with crispy pancetta crumbs and enhance the presentation with an artful touch of velvety vegetable puree.

Please note that this recipe contains pork and is intended for non-Muslims only.

Bring restaurant sophistication and flavor right to your own dining table with this exquisite dish.


  • 1 tbsp vegetable oil
  • 9 large scallops, coral removed (see tip below)
  • Juice ½ lemon
  • 50g pancetta, cut into 5cm thick slices
  • 50g fresh breadcrumbs
  • 1 tbsp thyme leaf, chopped
  • 200g parsnips, cut into pieces
  • 200 ml whole milk
  • small piece of butter


Prepare scallops
Scallops can come with their bright orange coral
attached – these are completely edible and
do not need to be prepared any differently.
However, not everyone likes the corals
So if you don’t want it, just cut it off
Shred the scallop with a sharp knife or scissors.

Preparation steps

  1. To make the pancetta crumbs, place a large skillet over medium heat.
  2. Add the pancetta and sizzle, turning, for 5 minutes until it takes on color.
  3. Sprinkle the breadcrumbs into the pan and continue frying and stirring until brown and crispy.
  4. Grind the mixture into fine crumbs in a food processor.
  5. Stir in the thyme and store in an airtight container when preparing.
  6. For the parsnip puree, put the parsnips in a small pot with the milk and some spices.
  7. Bring to a boil, reduce heat and simmer for 10-15 minutes until parsnips are tender.
  8. Puree the mixture in the food processor and then add the butter.
  9. Rub through a fine sieve into a clean pot, ready to reheat.
  10. Heat the oil in a large skillet over high heat.
  11. Season the scallops and place them in a circle around the edge of the pan.
  12. When the last scallop is added, let sit until browned, 1 minute.
  13. Start with the first scallop and carefully turn it over.
  14. When all the scallops are cooked, transfer them to a warm plate.
  15. Quickly add the lemon juice to the hot pan, scraping the bottom to form a sauce and adding a splash of water if necessary.
  16. Heat the parsnip puree again and then divide it between three plates.
  17. Top with the scallops, pancetta crumbs, and pan juices.
  18. Serve immediately.

Nutritional Information

291 14g 5g 24g 7g 5g 17g 1.2g

Equipment and tools

To prepare this recipe you will need the following equipment and tools:

  • frying pan
  • Sharp knife or scissors
  • Bowl
  • Pot
  • Blender or food processor

Allergen information

This recipe contains the following allergens:

  • Pancetta (may contain pork)
  • Breadcrumbs
  • milk
  • butter

Storage and leftovers

If there are any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat the scallops and parsnip puree thoroughly before serving.

Health Benefits of Seared Scallops with Parsnip Puree and Pancetta Crumbs

When it comes to treating yourself to a delicious and filling meal, it’s always beneficial to know that it also comes with numerous health benefits. This is certainly the case with the delicious dish of seared scallops with parsnip puree and pancetta crumbs. Let’s take a closer look at the health benefits offered by the ingredients used in this recipe.


As the star of the dish, scallops are full of valuable nutrients. They are an excellent source of lean protein, making them a great option for anyone looking to maintain weight or lose weight. Additionally, scallops are rich in omega-3 fatty acids, which are essential for brain health and can help reduce inflammation in the body.


The juice of half a lemon gives the dish a refreshing and tangy taste. Lemons are known for their high vitamin C content, which boosts the immune system and promotes collagen production for healthy skin. They also contain antioxidants that help fight free radicals and reduce the risk of chronic diseases.


Pancetta, a type of Italian bacon, adds a savory and crunchy touch to the dish. While pancetta should be enjoyed in moderation due to its high fat content, it provides a good amount of vitamins B1, B2 and B3 as well as iron and zinc.


The chopped thyme leaves not only enhance the flavor profile of the dish but also provide health benefits. Thyme is packed with antioxidants that protect against cell damage and may have antimicrobial properties. It is also a good source of vitamin C, vitamin A, iron and manganese.


The parsnip puree forms a creamy and aromatic base for the scallops. Parsnips are a fiber-rich root vegetable that aids digestion and promotes a healthy gut. They are also a good source of vitamins C and K, as well as several minerals, including potassium and manganese.


Whole milk is used to give the parsnip puree a smooth and velvety consistency. While it contains more calories compared to low-fat milk, whole milk contains essential nutrients such as calcium, phosphorus, and vitamins A and D, which are important for bone health.


The small piece of butter gives the parsnip puree richness and flavor. Although butter should be consumed in moderation, it provides small amounts of vitamins A and E, as well as fatty acids that are essential for brain function and hormone production.

With such a delicious combination of ingredients, it’s clear that seared scallops with parsnip puree and pancetta crumbs not only tantalize the taste buds but also provide a number of health benefits. So go ahead and enjoy this tasty and nutritious dish!

You might also like