Shredded kale with scallops and parsnip crisps

Matt Tebbutt's fusion-style main course is a mouth-watering combination of taste and texture
By Matt Tebbutt
Shredded kale with scallops and parsnip crisps
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

  • 1 red chilli, very finely chopped
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice, plus extra to squeeze over scallops
  • 3 tbsp sesame oil
  • 3 tbsp unflavoured oil, such as groundnut oil
  • pinch sugar
  • 1 head kale, stalks removed and leaves very finely shredded
  • splash olive oil, for frying
  • 6 large scallops

For the parsnip crisps

  • 1 small parsnip, peeled
  • oil, for deep-frying

Method

1. In a bowl, whisk together the chilli, vinegar, lime juice, sesame oil, groundnut oil and a pinch of sugar until well combined.

2. Add the kale and toss until well coated with the dressing. Taste and adjust the dressing as necessary.

3. For the parsnip crisps: use a vegetable peeler to peel thin strips from the parsnip until it is all used up. Pat the strips dry on kitchen roll.

4. Heat the oil for deep-frying to 180C, then deep-fry the strips until golden and crisp ' watch them carefully as they will brown quite quickly. Remove and drain on kitchen roll and sprinkle with a little sea salt.

5. Add a splash of olive oil into a heavy-based frying pan and, once very hot, add the scallops and cook for a couple of minutes on each side until a golden crust has formed on both sides and the scallops are only just cooked through.

6. Finish with a squeeze of lime juice, spooning it over the scallops.

7. To serve, arrange the dressed kale on 2 serving plates, top with the scallops and scatter over the parsnip crisps.

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