Parsnip Velouté, Scallops, Curry

Parsnip Velouté, Scallops, Curry

Parsnip and Cider Velouté is a great accompaniment for pan seared scallops. Although not a true velouté, this silky sauce also pairs perfectly with the home-made curry oil and puffed cumin seeds for an impressive starter.

This parsnip and cider velouté is also great served simply with a drizzle of curry oil.

Parsnip Velouté, Scallops, Curry

Parsnip Velouté, Scallops, Curry
Serves 4


For the Velouté: 6 Parsnips (Peeled and Chopped), 25g Unsalted Butter, 1 Onion (Finely Sliced), 1 Garlic Clove (Crushed), 2 Thyme Sprigs (Tied Together), 350ml Good Quality Dry Cider, 85ml Single Cream

To Finish: 8 Large Scallops, 2tsp Curry Powder, 75ml Grapeseed Oil, Small Handful Croutons (Gluten Free if Required), 2tsp Cumin Seeds, Small Handful Thyme Leaves


1) Place a large saucepan over a medium heat and melt the butter. Add the onion and garlic and sweat for 10 minutes until soft but not coloured. Add the parsnips and thyme and sweat for a further 5 minutes. Add the cider and bring to a simmer. Cover and simmer for 20-30 minutes or until the parsnips are tender. Remove from the heat and remove the thyme. Transfer to a blender and blend until very smooth. Transfer the mixture to a clean pan. Just before serving add the single cream, season to taste with sea salt and white pepper and warm through.

2) Meanwhile make the curry oil by combining the grapeseed oil and curry powder in a small spice blender – blitz well to emulsify. Keep to one side. Next prepare the cumin seeds by quickly frying in hot oil for 30 seconds until lightly puffed – drain and set aside.

3) Season the scallops with sea salt and pan-sear in a little olive oil in a non-stick pan over a high heat. They should take around 1-2 minutes each side depending on size.

4) Spoon the velouté into small bowls and top with the scallops, a good drizzle of curry oil, a sprinkle of toasted cumin seeds, some seasoned croutons and a few thyme leaves.