Seared Scallops with Parsnip Puree
Its simple, its elegant, its romantic, its soon to be your favorite appetizer! With a succulent creamy parsnip puree, herb drizzle, and micro-greens. This appetizer has the perfect balance of spice, citrus, earthiness, and so much more!
Ingredients
- 1 lb. Sea scallops
- 4 Garlic cloves thinly sliced
- ½ cup Heavy cream
- ½ cup Whole milk
- 1 lb. Parsnip peeled and chopped
- 5 tbsp Unsalted butter divided
- Kosher salt
- Fresh ground black pepper
- 2 tsp Extra virgin Olive Oil
- 1 tsp Lemon zest
- ½ cup Olive oil
- 1 Small shallot chopped
- 1 tbsp Lemon juice
- ¼ cup Fresh chives finely chopped
- ¼ cup Fresh Tarragon finely chopped
- ⅓ cup Fresh parsley finely chopped
- Microgreens garnish
Instructions
Parsnip Puree
- Bring 3 garlic gloves, heavy cream, whole milk, 3 tablespoons of unsalted butter, and parsnips to boil in a medium saucepan. Season the puree with a pinch of salt and black pepper. Next, reduce the heat, cover the pan, and cook the parsnips until soft for 10-15 minutes.
- Uncover the pan and continue to cook until the liquid has reduced in half, approximatley 5-6 minutes. Puree in a blender until smooth. Set aside.
Herb Sauce
- In a small pan, add 1 teaspoon of extra virgin ollive oil. Sauté together chopped shallots until tender (approximately 2-4 minutes). Next add in the sliced garlic, along with a little salt and pepper. Give the pan a quick stir and allow to cook for 2-3 minutes.
- Transfer the cooked garlic and shallots to a food processor, add in the chopped herbs as well. Drizzle in the olive oil, little lemon zest, salt, and pepper. Blend all of these amazing ingredients together until completed pureed. Boom the sauce is ready.
Sea Scallops
- Add 2 tablepsoons of butter and 1 teaspoon of extra virgin olive oil to a high heat pan. Pat dry the scallops and season with salt and pepper.
- Once the pan is hot (the fat begins to burn 3-4 minutes), gently add the scallops. Leaving enough room between each scallops. Sear the scallops for 1.5-2 minutes on each side. While cooking, spoon the butter over the scallops.
- Plate the scallops with a spoonful of parnship puree and herb sauce. Serve immediately.