Pan-fried scallops with chickpea and parsnip puree

• Chickpeas Si Facile, well rinsed and drained - 1 jar of 500 ml
• Parsnips, peeled and diced - 3 cups (454 g)
• Peeled garlic cloves - 2
• Soy cream - ½ cup (or 35% cream)
• Olive oil - 2 tbsp (or canola)
• Large scallops - 12 (pat dry, muscles removed)
• Salt and pepper - to taste

Preparation

1. In a large saucepan, place the parsnips and chickpeas, cover with water and bring to the boil. Boil for about 10 minutes, or until the parsnips are tender.
2. Drain the parsnip. Using an electric blender, puree with the garlic, cream, salt and pepper.
3. In a skillet, heat the oil over high heat, add the scallops, making sure none of them are touching. Cook for two to three minutes without touching, until the scallops are golden brown. Turn the scallops over before removing them from the pan.
4. To assemble the plates, make a line of puree at the bottom of the plate and place the scallops on it. Enjoy!