Cookwares

• Oven
• Mixing bowl

Method

1. 1Step : Preheat the oven to 180°C.
2. 2Step : Peel and slice the parsnips thinly.
3. 3Step : Place the parsnip slices in a bowl, add 40 g of duck fat, salt, and pepper. Toss to combine.
4. 4Step : Arrange the parsnip slices in a rosette pattern at the bottom of the scallop shells.
5. 5Step : Bake for 15 to 20 minutes.
6. 6Step : Cut the chives into batons.
7. 7Step : Pat the scallops dry and coat them with the remaining duck fat.
8. 8Step : Place the scallops on the hot grill and cook for 1 to 2 minutes on each side. Season with salt and pepper.
9. 9Step : Place three scallops on each parsnip rosette, drizzle with a squeeze of lemon juice and a drizzle of walnut oil, then sprinkle with chives. Serve in the shells.