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Pan-fried scallops with parsnip pure & pancetta crumbs
- 1 tbsp vegetable oil
- 9 large scallops , coral removed (see tip, below)
- juice lemon
- 50g pancetta , cut into 5cm slices
- 50g fresh breadcrumbs
- 1 tbsp thyme leaves , chopped
- 200g parsnips , cut into chunks
- 200ml full-fat milk
- small knob of butter
Directions:View on BBC Good Food
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