The older I get, the less I want to go out in the evenings, especially in the colder months. Eating out these days is also increasingly expensive so I am more than happy to stay put and splurge on indulgent ingredients. I absolutely love scallops and they always seem a bit luxurious – perfect for a November dinner at home.

Ingredients

• About 6-8 scallops per person
• 1 raw beetroot per person
• 1 parsnip per person
• 1 clove of garlic per person, unpeeled
• 2-3 leaves of cavolo nero per person
• Juice of half a lime per person
• 50ml chicken stock or water per person
• Glug of balsamic vinegar
• Olive oil
• Butter to pan fry scallops
• Sea salt and ground black pepper

Method

1. Pre-heat the oven to 180C.
2. Peel and roughly chop the beetroot and parsnip and arrange on an oven tray. Drizzle generously with olive oil and mix well. Season with salt and pepper. Add the unpeeled garlic cloves and roast in the oven for about 35-45 minutes until soft.
3. Prepare the cavolo nero by stripping the leaves from the stalk, washing in cold water and drying using a salad spinner or tea towel. Chop finely. Place on a baking tray lined with parchment paper, drizzle with olive oil, season with salt and pepper and bake at 180C for 6-8 minutes.
4. Prepare the puree by removing the garlic and squeezing the pulp into the vegetables, discarding the garlic peel. Use a food processor such as a Nutribullet to blitz the vegetables along with the lime juice, balsamic vinegar and enough chicken stock or water to achieve a smooth consistency.
5. Season the scallops and pan fry in butter until lightly browned on both sides (about 2-3 minutes per side depending on the size of the scallops).
6. Assemble the puree and scallops on the plate and garnish with the cavolo nero.

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