- 20 gm butter
- 2 parsnips (about 200gm each), cut into small cubes
- 12 large roeless scallops
- 1 bunch English spinach (about 400gm), leaves picked
- To serve: extra-virgin olive oil, chervil sprigs and ground licorice root (see note)
- 70 gm (1 cup) brioche crumbs
- 20 gm butter
- 1 tbsp finely grated parmesan
- 1 tsp each finely chopped flat-leaf parsley and tarragon
- 1 lemon, finely grated rind only
- 2 tbsp olive oil
- 1 baby fennel bulb (about 200gm), coarsely chopped
- 1 golden shallot, coarsely chopped
- 500 ml (2 cups) chicken stock
- 250 ml Pernod
- 1 tbsp lemon juice, or to taste
- 1For brioche crust, process ingredients in a food processor until a fine paste forms, season to taste with sea salt and set aside.
- 2For fennel sauce, heat oil in a frying pan over medium heat, add fennel and shallot and stir occasionally until tender (5-7 minutes). Add stock, Pernod and lemon juice and cook until reduced by half (8-10 minutes). Process fennel mixture in a food processor until smooth, then strain through a fine sieve (discard solids), set aside. Keep warm.
- 3Preheat oven to 200C. Melt butter in a small frying pan over medium heat, add parsnip and stir until golden (5-10 minutes). Keep warm.
- 4Meanwhile, blanch spinach (30 seconds), then refresh and drain. Process in a food processor, with a little water, until mixture is smooth, season to taste. Warm gently in a small saucepan before serving.
- 5Top scallops with a little brioche crust mixture, bake on a baking paper-lined oven tray until golden (3-5 minutes). Divide spinach purée among plates, top with scallops, scatter with parsnip, drizzle with fennel sauce and olive oil, and scatter with chervil sprigs and ground licorice, to taste.
Ground licorice root is available from
, or select health-food stores.