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4
Easy
By Jill Norman
Published 2005
Scallops have a delicate, sweet taste which is matched by the sweet notes in winter vegetables. I have used the vegetables I like best, but parsnips and celeriac make good partners, too.
Prepare the scallops as above, but keep them whole and include the roes if you wish. Cut the vegetables into matchsticks. Heat the oil and a little of the butter in a frying pan and sauté the vegetables for 3–4 minutes until softened and just starting to brown. Season and keep them warm on a serving dish.
Heat the rest of the butter in another pan, put in the scallops and sauté f