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Scallops with winter vegetables and parsley pesto

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Egg-free Nut-free

A warming winter broth packed full of flavour and comforting seasonal vegetables.

By Matt Tebbutt

From Saturday Kitchen

Ingredients

For the scallops with winter vegetables

25g/1oz salted butter
4 oyster mushrooms, sliced
½ fennel bulb, cored and finely chopped
1 onion, diced
2 celery sticks, diced
1 leek, diced
300ml/10fl oz fish stock
8 scallops, shells and corals removed
salt and freshly ground black pepper

For the parsley pesto

1 bunch fresh flatleaf parsley, chopped
3 anchovy fillets, roughly chopped
2 garlic cloves, chopped
25ml/1fl oz red wine vinegar
50–100ml/2–3½fl oz olive oil
1 small hot green chilli, chopped

Method

To make the scallops, heat the butter in a large frying pan and fry the mushrooms for 10 minutes or until browned. Add the fennel, onion, celery and leek and continue to cook until softened. Add the fish stock. Taste, season with salt and pepper and simmer for 2–3 minutes.
Season the scallops, then cook them in a hot pan until coloured. Drop them into the hot stock. Turn the heat off immediately and allow the scallops to poach in the hot liquid.
To make the parsley pesto, blitz all of the ingredients in a food processor or blender, adding enough oil to make a loose paste.
Stir the parsley pesto into the vegetable scallop mixture and serve immediately.