Scallops with parsnip mash and mandarin vinaigrette

This season's mandarins seem better than those of previous years. I have been using them frequently, and they are an ideal companion for scallops, whose own season has just started.

Ingredients

2	Bay leaves
4	Parsnips, peeled and diced (Main)
600 ml	Milk
1 Tbsp	Unsalted butter
1 to taste	Salt & freshly ground pepper
24	Scallops (Main)
2 Tbsp	Unsalted butter
1 clove	Garlic
½	Lemons, juice

Mandarin Vinaigrette

1 Tbsp	White wine vinegar
2	Mandarins (Main)
8 Tbsp	Grapeseed oil
1	Red chilli, small
1 to taste	Salt & freshly ground pepper
4 sprigs	Dill

Directions

1. In a saucepan place the parsnips, bay leaves and enough milk to cover them.
2. Bring to a simmer and cook for 30 minutes or until the parsnips are tender. Strain, reserving the milk but discarding the bay leaves.
3. Put the parsnips into a food processor and blend until smooth, adding the butter and just enough milk to make a velvety purée. Season lightly with salt and pepper.
4. To cook the scallops, pierce the white flesh with a sharp knife - this will help prevent them from spitting in the pan.
5. Warm the butter in a frying pan. Peel and squash the garlic clove with a knife blade, then cook in the butter for a minute or two - just enough to flavour it.
6. Remove the garlic and add the scallops. Fry quickly for 2-3 minutes until they plump up, then season with salt and lemon juice.
7. To serve, place the purée in the centre of 4 serving plates and top with scallops.
8. Trickle the vinaigrette around the plate and serve immediately.

To prepare Mandarin Vinaigrette:

1. Cut the mandarins in half and squeeze the juice into a small saucepan and heat until it has reduced by half.
2. Place the squeezed halves in another saucepan, cover with cold water and bring to the boil. Simmer for 3-5 minutes then drain. Repeat this step twice more.
3. Place the reduced juice and cooked halves into a food processor with the vinegar and blend until smooth.
4. With the machine running, slowly pour in the oil. Seed and finely chop the chilli, add to the mixture and season with salt and pepper.
5. Pour the vinaigrette into a small bowl and refrigerate until needed. Serve garnished with dill sprigs.