- 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
- 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.