Innovate or Die – It’s Scallops Peters

ScallopsI dedicate this post to innovation. Our advertising business is now a broad communications company because we have been innovating like mad over the last few years. If we hadn’t, it would have gone the way of hot metal (I am long enough at it to remember the compositors in the Irish Times, Irish Press and Irish Independent newspapers outputting the lines of type from molten lead on huge noisy typewriter like machines.). Those skilled craftsmen are now a part of publishing folklore as will be the UX Specialists of today (User Experience to ye outside the know).  It’s all about change management and innovation. This is an excellent thing because it keeps us mentally agile, interested and hopefully, interesting.

“What has that to do with scallops?”, I hear you cry. My scallop innovation starts with inventing a new recipe for the little beauties. I came up with ‘Pan Seared Scallops on a Bed of Pureed Parsnips and Carrots with Ginger, Garlic and Chili’. I admit that the title needs a bit of work. What do you think of Scallops Peters, after the author of ‘Innovate or Die’, the seminal tome on the subject? A simple list of ingredients is part of my innovation:

  • 12 scallops
  • Carrots (you decide on quantity)
  • Parsnips (as above)
  • 2 cloves of garlic
  • 1 chili
  • 2 inches of ginger root
  • Some olive oil
Carrots and Parsnips

Gratuitous vegetable shot. I was trying to shoot the entire post on a fixed 50mm lens. More, if minor innovation.

I wanted to roast the chili with the carrots and the garlic with the parsnips. Innovation strikes again. I cut a channel into a carrot and a parsnip and inserted the chili and garlic.

Carrot and Parsnip

Innovation central! The chili and garlic roasted with the right veg. Tom Peters would be proud of me.

The photographers amongst you will appreciate my next innovation. I wanted to get the vegetables at just the right angle for the reflected scallop shot up top of the post. Using a fixed 50mm lens led to a lot of trial and error. I solved the problem with a soon to be patented variable angle adjuster behind the chopping board.

Variable angle adjuster

My variable angle adjuster in action. Precision engineered by nature. Innovative or what?

At this stage I pureed the parsnip / garlic and carrots / chili mixtures. I squeezed in the juice of the ginger into the carrot.

You can innovate all you like and introduce change management programmes but nothing will get me to alter how I cooked the scallops. Into a hot pan with them. I fried these in a mix of vegetable oil and butter. I took them off before you might. Whatever you do don’t over-cook them.

Scallops in the pan

No innovation here. There was some personal change management though. I cooked and ate the coral. It was fantastic – sweet and tasty.

The finished dish looked like this for all of about two minutes before we dug in.

Scallops Peters

Thanks to Tom Peters for keeping us on our toes. Try this. You won’t be disappointed.

This was a worthy innovation in my kitchen. The layers of flavour from the sweet scallops through the earthy parsnips to the slightly hot carrot, chili and ginger were wonderful. Give it a go.

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Latest comments
  • Gor-geous. The end. EXCEPT the parsnip was brilliant too.

    • Yes – I concur. The parsnip is genius!

      • I will admit it was a good idea but I do not intend to carry one around in my camera bag.

    • Thanks Mona, strangely, I was at a business training day today. At noon (when the post automatically posted) I was in the middle of the Innovation session. Eerie…

  • Really beautiful and innovative!

  • Conor, very creative as always and of course, stunning visuals that capture the moment so well!

    • Thanks Danny, It was a an evening of inspiration for me. If only every evening could be that way.

      • I think that uninspiring evenings lead to ones that are truly blog worthy 🙂

  • Excellent, though I’d be tempted to add some Clonakilty 😉

    • If I had any, it would have been in there. It is an amazingly good partner for the scallops.

  • Beautiful! I love the way you roasted the chili and garlic with their respective veggie. What a great way to infuse the flavors!

    • Thanks Sarah, It saves on the washing up too.

  • Very creative, indeed, and I’m sure tasty, too!.

    • Thanks Richard. The flavours worked very well. If it had not been scallops, I might have got a decent shot of the plated dish. However, a fresh fried scallop is too big a temptation.

  • This looks delicious, Conor! Scallops with parsnip puree is a great combination.
    How about frying the scallops in clarified butter? 🙂

  • Brilliant idea with roasting the chilli and garlic in the veg like that. And the photos came out great!

    • Thanks Paynes, Not 100% happy with the last plated shot but I was hungry and that won out.

      • Happens frequently. By the time it’s all made I’m ready to tuck in!

  • Love the shallow depth of field you got by using the lens almost wide open. Unfortunately I am not a fan of scallops :C

    • Thanks Stephen, your lack of scallop desire is as hard to understand, as all the f stop stuff.

  • Presents beautifully and sounds delicious!

  • Scallops Peters!! that is my vote. As usual a wonderfully presented recipe. I love your picture set up. The recipe sounds wonderful. Love the way you prepared the chili with the vegis. Thank you for sharing another great and entretaining recipe. Giangi

  • Great pictures, and lovely recipe. Have to agree, you’ve got to keep inventing. Maybe post yourself the parsnip, to copyright the idea. ; )

    • Ha! Now that you have suggested it, it’s your idea. That’s copyright theft!

  • What great examples of innovation. It’s cool to see behind the curtain a little. I might have to try that parsnip-under-the-cutting-board trick.

    • Necessity is the mother thereof.

      • That’s right.

  • Now that is good – I was wondering how you were going to make a parsnip and scallops look interesting and there you go you serve it like they are in bed!

  • Great innovation!

  • Oooooh! This looks gorgeously appetising!I haven’t had scallops in such a long time because my tastebuds get confused; I despise prawns/shrimps but I love fish, I find that scallops are kinda like a cross between those two (texture and taste-wise). I will be trying this soon though!

  • I love scallops! This looks incredible, I really want to try this, have never cooked them with root veg before… perfect time of year for it!!

    • It sure is. This is definitely parsnips weather.

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