Ingredients

• 50g/1¾oz unsalted butter
• 1 shallot
• roughly chopped
• 1 garlic clove
• roughly chopped
• 500g/1lb 2oz parsnips
• peeled
• cut into medium chunks
• 2 sprigs fresh thyme
• 1 tbsp honey
• 2 tsp medium curry powder
• 400ml/14fl oz vegetable stock
• 100ml/3½fl oz double cream
• 1 tbsp rapeseed oil
• 50g/1¾oz spinach
• 2 tbsp rapeseed oil
• 4 hand-dived scallops in their shells
• meat removed and cleaned
• 4 tbsp coriander cress

Directions

• For the soup
• melt the butter in a large saucepan. Add the shallot and garlic and cook for 2-3 minutes. Add the parsnips
• thyme
• honey and curry powder and cook for a further 2-3 minutes. Pour in the stock and cook for 8-10 minutes
• or until the parsnips are tender.
• Transfer to a blender and blend until smooth. Pour back into the pan
• stir in the cream and gently warm though.
• Meanwhile
• heat the oil in a large frying pan. Add the spinach and a few tablespoons water
• then cook until wilted. Keep warm.
• For the scallops
• heat the oil in a large frying pan. Once hot
• add the scallops and cook for 1 minute on each side
• or until just cooked through. Remove from the pan and season with salt and pepper. Set aside to rest for a few minutes before serving.
• To serve
• divide the wilted spinach between shallow serving bowls and pour over the hot soup. Garnish with the scallops and coriander cress.