• 8 large scallops (shelled and roe removed)
  • 4 parsnips (peeled and chopped)
  • 2 eating apples (peeled and chopped)
  • 1/2 onion (diced)
  • 1 clove of garlic (crushed)
  • 1 tsp chopped fresh ginger
  • 500 ml chicken or vegetable stock
  • 2 tsp curry paste or powder (for hotter add more)
  • 200 g butter
  • 4 parma ham slices
  • 150 ml cider


  • Sweat onion, garlic and ginger in 200g butter for 1 minute. Add parsnip and apple, cook for a further 1 minute.
  • Add curry paste/powder cook for 1 minute. Add stock, season with salt and pepper, allow to simmer for 20 minutes.
  • Add cider, liquidise and pass through sieve.
  • Cut scallops in half and sear on hot oiled non stick pan, 30 seconds each side.
  • Place parma ham between two greased oven trays bake in oven until crisp (10 mins).
  • Pour veloute into bowls. Place scallops in centre with parma ham. Serve with crusty bread.