Scallop, curried parsnip purée, parsnip crisps and pomegranate

Begin by preparing the parsnip crisps. Use a peeler to form strips of parsnip, avoiding going down to the core (you can use any scraps to make the purée). Pat the strips dry with kitchen paper and set aside until ready to cook

Once ready to cook, preheat a deep pan of vegetable oil to 180˚C. Deep-fry the strips for 4-5 minutes, or until golden, then remove from the oil, drain on kitchen towel and season with salt. Keep in a warm, dry place until required

For the curried parsnip purée, place a saucepan over a medium heat and add a dash of vegetable oil, followed by 250 gr parsnips and spices (5 gr curry powder, 5 gr ground coriander, 4 gr ground cumin and a small pinch of curcuma.  Reduce the heat and cook for 5 minutes. Add 50 ml cream and 50 ml milk, bring to a simmer and cook for a further 25 minutes or until the parsnips start to soften

Remove the saucepan from the heat, transfer the contents of the pan to a blender and blitz on full speed until a smooth purée forms

Transfer the purée to a clean saucepan and season to taste with salt. Cover with a cartouche until ready to reheat and serve

For the pomegranate dressing, reduce 100 ml pomegranate juice down in a pan until you are left with 25 ml. Remove the juice from the heat and tip into a deep bowl. Quickly whisk in 50 ml rapeseed oil and set aside in a bottle until ready to use.

Make sure the scallops are cleaned and stored in the refrigerator on a clean tea towel or J-cloth before cooking. To prepare the scallops season lightly with salt

Meanwhile, begin to reheat the parsnip purée

Place a frying pan over a high heat and add a dash of vegetable oil. Once the pan is almost smoking, add a few of the scallops, making sure you do not overcrowd the pan, as this will cause them to stew and not sear and caramelise

Sear the scallops on each side for 30-45 seconds or until golden brown on each side.

Arrange spoonfuls of the parsnip purée around each plate, then top each mound of purée with a scallop half. Garnish with the seeds, crispy parsnips and micro cress and drizzle over the pomegranate dressing. Serve immediately.

(Recipe by Marcus Wareing on Great British Chefs)

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