Scallops with winter vegetables

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

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.


  • 100 g carrot
  • 100 g Jerusalem artichoke
  • 100 g


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