Pan-fried scallops with chickpea and parsnip puree

• Si Facile chickpeas, well rinsed and drained - 1 jar of 500 ml
• Parsnip 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 (drained, 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. Let boil for about 10 minutes, or until the parsnip is tender.
2. Drain the parsnip. Using an electric blender, puree, adding the garlic, cream, salt and pepper.
3. In a frying pan, heat the oil over high heat, add the scallops, making sure none are touching. Cook for two to three minutes without touching them, until the scallops are nicely browned. Turn the scallops 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 there. Enjoy!