Queen scallops, Mashed Parsnips and Passion Fruit Vinaigrette

• 400 g parsnips (or turnips), peeled and diced
• 12 large roeless queen scallops, shelled
• 1 passion fruit pulp or puree
• 1 tablespoon olive oil
• 1 mango, diced
• 10 g (2 teaspoons) butter
• Salt and pepper

Put the parsnips and scallops on the cooking tray.

Steam for 15 minutes with the starter and the dessert. Meanwhile, mix the passion fruit pulp with the olive oil and the mango.

When the scallops and parsnips are cooked, crush the parnsips with a fork and serve with the mango sauce. Add butter, salt and pepper. Serve on plates.