Grilled scallops with roasted parsnips by Laurent Mariotte

Ingredients

4 servings

• 12 large scallops
• 4 scallop shells
• 2 parsnips
• 60 g duck fat
• 1/2 lemons
• 2 tablespoons walnut oil
• sprig of chives
• fine grey sea salt
• coarse grey sea salt
• freshly ground pepper

Steps

1. 1

   Preheat the oven to 180°C (356°F).

2. 2

   Peel and slice the parsnips into thin slices.

3. 3

   Place them in a bowl and add 40g of duck fat, salt, and pepper.

4. 4

   Mix and arrange the slices in a rosette pattern at the bottom of the shells.

5. 5

   Bake for 15 to 20 minutes.

6. 6

   Cut the chives into small sticks.

7. 7

   Pat the scallops dry and coat them with the remaining duck fat.

8. 8

   Place them on a hot grill and cook for 1 to 2 minutes on each side. Season with salt and pepper.

9. 9

   Place three scallops on each parsnip rosette, drizzle with a little lemon juice and a drizzle of walnut oil, sprinkle with chives, and serve the shells.