Spiced Parsnip and Apple Cider Veloute and Seared Scallops

Make tasty seared scallops served with a spiced veloute.


  • 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


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


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