Meals and Courses

  • 4 carrots, quartered lengthways
  • 3 parsnips, quartered lengthways
  • 2 tablespoons olive oil
  • 1 tablespoon cumin seeds
  • 12 fresh king scallops
  • 2 tablespoons lemon juice
  • salt and pepper
  • chopped parsley, to garnish
  • 4 tablespoons natural yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin

Put the carrots and parsnips on a foil-lined baking sheet. Drizzle with 1 tablespoon of the oil, scatter over the cumin seeds, season with salt and pepper and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 20—25 minutes.

Meanwhile, make the dressing. Mix the yogurt, lemon juice, oil and ground cumin in a small bowl. Season to taste with salt and pepper.

Trim the scallops to remove the tough muscle on the outside of the white fleshy part. Heat the remaining oil in a large frying pan and fry the scallops for 2 minutes on each side until they are just cooked through. Pour over the lemon juice and transfer the scallops and cooking juices to a large salad bowl.

Add the carrots and parsnips to the bowl and mix, then transfer them to a serving dish, spoon over the yogurt dressing, garnish with parsley and serve.

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