Monday, 16 May 2011

Crumbed Pork Scallops with Crumbed Oven Fries and Honey Glazed Parsnips

Another easy and cheap recipe which feeds four for under a "£" fiver.

 Ingredients for this recipe: (feeds 4 )

1 pkt of pork scallops (I paid £3.00 and had five scallops)
5 large red potatoes (pealed and chuck chipped)
4 medium parsnips (pealed and cut into quarters, lengthways)
1/4 glass of white wine
2 cloves of garlic (minced)
2 bay-leaves
1 egg
6 tbs full of plain flour
8 tbs full of wholemeal "or normal" bread crumbs
1 teaspoon of honey
Condiments, cayene pepper, rock salt, black pepper, paprika, garlic salt
also some sunflower oil, olive oil


Before anything marinate the scallops in 1/4 glass of white wine, the mince garlic, a couple of bay-leaves and some rock salt for at least an hour.

After that place the chunky chips in a bowl and add to them 2tbs of olive oil, a tea spoon of cayenne, a tea spoon of paprika, 2tea spoons of rock salt and 1/2 tea spoon of garlic salt. Toss the bowl contents until the chips are well covered in the spices and oil, at this stage sprinkle 2 tbs of wholemeal breadcrumbs, and toss it a few more times to get this also all over the chips, carefully place them on a baking tray, which goes in the oven at 190 Celsius for about 25-30 minutes, giving them a toss after 15 minutes of cooking.

As soon as you place the chips in the oven, place also the parsnips there, with a drizzle of both olive oil and honey, as well as a pinch of salt and black pepper, cooking for the same time.

Around 10 minutes from the veg in the oven being cooked, place a frying pan on the stove gas medium, and pour a little oil into the pan enough to cover fully the bottom about 1cm deep, and let this heat up well.
While waiting to heat up have three recipients ready, and place flour on one, egg beaten on another and finally bread crumbs on the last one. Now proceed to dip scallop by scallop, first flour covering well shaking the excess, then egg until well covered and finally the crumbs, fry these in the oil for about 3 minutes on each side until golden brown, and once cooked drain excess oil by placing it on a kitchen paper towel.

All should be ready at the same time, so just serve all and enjoy yourself a very traditional Portuguese, "panados" crumbed scallops, with an English twist of parsnips and an healthy crispy chips portion.


Georgia | The Comfort of Cooking said...

Ricardo, these scallops look incredibly delicious and I love your simple recipe! You have a great blog and I’m so glad to have found it. :) I'm going to check out more of what you've got now! Have a nice weekend.

Rico said...

I am extreemly glad you liked it. And I glad too you found me, hope my blog will give you ideas that will inspire your cooking...please feel free to browse as much as you want...thanks for your visit and comment which is well appreciated. Kisses xxx

Andrea said...

Looks scrumptious.


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