Recipe: Scallop Skewers

1 Cut your parsnips and potato into large chunks, pour into a saucepan and cover with water. Add 1 bay leaf, salt and cook at a gentle boil for 20 minutes.

2 Meanwhile, cut each scallop into 4 cubes, salt and pepper then heat 2 tablespoons of olive oil over high heat. Sauté your scallops for just 15 seconds, just long enough to color them, then remove with the juice onto a plate.

3 In the same pan, sweat your chopped shallot with a little butter then add the white wine, cream, salt, pepper and let reduce by half.
Then add the corals cut into tiny pieces. Cook for 30 seconds, remove the pan from heat and keep covered.