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Parsnip and Vanilla Soup, Saffron-Poached Quince, Pan-Fried Scallops and Tarragon Crisps

An impressive restaurant-style parsnip soup featuring saffron-poached quince, pan-fried scallops, and microwave-crisped tarragon sprigs.

SoupSeafoodScallopsFine DiningParsnip
Estimated Nutrition
Calories
630.1
kcal / serving
2520.4 kcal total
Carbs
76.4g
per serving
305.5 g total
Fat
27.6g
per serving
110.2 g total
Protein
19.2g
per serving
76.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
200
g
Caster Sugar
Dairy
75
g
Butter
for the soup
400
ml
Full-Fat Milk
25
g
Butter
for frying scallops
Fruits
1
unit
Lemon
for acidulated water
2
piece
Quince
1
unit
Lemon
for scallops
Liquids
200
ml
Stock
chicken or vegetable
500
ml
Water
cold, for acidulated water
200
ml
Water
for poaching
NutsSeeds
18
g
Garlic
2-3 large cloves, finely chopped
1
piece
Vanilla Pod
roughly chopped
1
pinch
Saffron Strands
large pinch
0.5
bunch
Tarragon
fresh
1
pinch
Salt
to taste
OilsFats
1
tbsp
Olive Oil
light
5
ml
Groundnut Oil
1-2 tsp
Seafood
6
piece
Scallops
hand-dived, cleaned, roe discarded
Vegetables
150
g
Onion
finely chopped
300
g
Parsnips
peeled weight, finely chopped

Method

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