Black Pepper Sea Scallops with Parsnip Purée / Pancetta and Medjool Date Marmalade

Name: Black Pepper Sea Scallops with Parsnip Purée / Pancetta and Medjool Date Marmalade
Yield: Serves 4
Ingredients: 2 Tbsp (30 mL) unsalted butter; ¼ cup (60 mL) diced shallots; ½ tsp (2.5 mL) salt; ½ cup (125 mL) diced pancetta; ½ cup (125 mL) diced Medjool dates; ½ tsp (2.5 mL) red wine vinegar; 1 tsp (5 mL) brown sugar; 12 large sea scallops; 1 Tbsp (15 mL) olive oil; ¼ tsp (1 mL) salt; ¼ tsp (1 mL) cracked black pepper; ½ cup (125 mL) chopped parsnips

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

Bacon-wrapped scallops remind me of going to our local steakhouse when we were kids. It was such a treat. So was watching my dad get yelled at by our server for sticking his finger in the blue cheese dressing at the salad bar. Gotta love the 80s! That was the inspiration for this dish, minus the yelling and blue cheese.

Get your nice plates out! This dish looks so great when individually plated. I use a white flat plate to contrast the bacon and dates. Don’t be afraid to use one of

Ingredients

Starter
Gluten-free

Black Pepper Sea Scallops with Parsnip Purée / Pancetta and Medjool Date Marmalade

Ingredients

Method

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