
Preparation
Peel the potato and carrots, cut up 2⁄3 of the carrots. Also cut up 2⁄3 of the fennel. Cook everything until soft in a saucepan in water to which rock salt has been added. Drain, add cream, ginger and nutmeg to the vegetables, use a hand blender to mix into a creamy purée, season.
Cut the rest of the vegetables into mouth-sized bites and steam until al dente. Season with lime zest and rock salt. Dry the scallops and roes on kitchen paper. Fry in a pan on both sides in olive oil over a medium heat for 2 to 3 minutes.
Spread the purée onto plates and arrange the vegetables. Place the scallops on top and finish with garden cress, a little lime juice and lemon oil.
Ingredients (serves 2)
1 medium floury potato
3 carrots
2 fennel bulbs
Rock salt
2-3 tbsp cream
1 tsp freshly grated ginger
Nutmeg
Lime zest
6 scallops
High-oleic olive oil for frying
Garden cress
Lime juice
Lemon oil