Scallops with parsnip cream and watercress sauce

Method

1. Peel the parsnip and cut into large pieces. Put in the bowl and chop 10 sec / speed 10.
2. Add the water and the stock cube and cook 10 min / 100°C / speed 1.
3. Add the cream and butter and blend 1 min / speed 10. Season with salt and pepper; extend the time if needed for a smooth purée. Keep warm in a small pan and clean the bowl.
4. Chop the watercress 10 sec / speed 4. Transfer to a bowl and set aside.
5. Put the shallots in the bowl, 2 sec / speed 5.
6. Add the butter, water, stock cube and cream and use the thicken mode for a velvety sauce, or 10 min / 120°C / speed 1.5.
7. Add the finely chopped watercress, season with salt and pepper and warm through: 1 min / 90°C / speed 2.
8. Pat the scallops dry and season with salt and pepper. Fry them in a dry pan for 1 minute per side. First plate a layer of parsnip purée, place 3 scallops per plate on top and finish with the watercress sauce. Garnish with a sprig of watercress if you like.