Shells with pastinaakcrème
The great thing about scallops is that they are cooked in just a few seconds. So this dish is on the table in no time. In the Miljuschka Masterclass Christmas Edition, you will learn exactly how to prepare them!
- 250 g parsnip
- 50 ml whipped cream
- 100 ml milk
- salt and pepper
- 1 foil
- 12 shell-less scallops
- 1 tbsp sunflower oil
- 50 g butter
- 50 g walnuts
- 25 g watercress
- Peel the parsnips and cut into cubes. Put in a saucepan with cream, milk, mace, and a pinch of salt. Cook until tender, about 20 minutes.
- Remove the bay leaf from the pan and puree into a smooth cream.
- Toast the walnuts in a dry frying pan until golden brown. Chop the walnuts finely.
- Pat the scallops dry and sprinkle with salt on both sides. Heat a frying pan with a splash of sunflower oil and let it get very hot.
- Place 4 scallops in the pan. Cook them for 30 to 45 seconds per side. Add a knob of butter and let it melt. Repeat until all scallops are cooked.
- Heat the parsnip cream. Arrange the plates with parsnip cream, scallops, watercress, and walnuts. Finish with some olive oil and black pepper.
Shells with pastinaakcrème
In French, 'coquille' means 'shell', and we also know it by the names Saint-Jacques shell or St. James's mantle – or in English, scallops. But it is all the same little creature.
Everything you need to know
A light and fresh white wine, such as a Chablis or a Sancerre. These wines have a beautiful minerality and acidity that pair well with the delicacy of the scallops and the earthy notes of the parsnip.
A light, refreshing beer such as a Belgian witbier or a light Pale Ale. These beers have citrusy and spicy notes that pair well with the delicacy of the scallops and the earthy flavor of the parsnip.
Try a sparkling apple cider or an alcohol-free sparkling wine. These drinks have bubbles that pair well with the texture of the scallops and can complement the earthy flavors in the dish.
