Pan Seared Sea Scallops and Parsnip Cream
The seared scallop atop parsnip puree is a wonderful mixture of sweet, fresh, pallet pleaser.
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Equipment
- 1 Cast Iron Skillet
- 1 Blender
- 12 Won-Ton spoons
Ingredients
- 12 large fresh sea scallops tendons removed. Size: (U12-U15) meaning it takes under 12 scallops to make a pound
- 1 lbs parsnips
- 2 cups milk
- ¼ cup vegetable oil avocado or grape seed oil
- 2 tbsp butter
- pinch nutmeg
- pinch salt and pepper
- lemon wedges
Instructions
Prep Scallops
- Soak scallops in 1-quart water, 2 tbsp sea or kosher salt, and 1/4 cup lemon juice for 30 minutes to improve their sear quality and remove any possible treatments.
- Pat dry your scallops really well, and leave uncovered to further air dry for 30 minutes or so.
Parsnip Puree
- Peel and chop the parsnips, and place in a saucepan with the milk. Bring to a boil, reduce the heat to medium-low, and simmer for 15-20 minutes, or until the parsnips are soft.
- Put the parsnips and all the liquid into a blender, with a pinch of salt, pepper and freshly ground nutmeg, and blend until smooth. Add more milk if needed. Keep warm.
Sear Scallops
- Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, place scallops in a rimmed baking sheet lined with a clean dish towel and top with a second towel; let sit at room temperature.
- When oven reaches 500 degrees, season scallops with salt and pepper. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add 2 tablespoons oil and heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving them, until well browned on the first side, about 2 minutes.
- Add 1 tablespoon butter to skillet. Using tongs, flip scallops. Continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter pools on one side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds (remove smaller scallops as they finish cooking).
- Transfer scallops to a prep platter and tent with aluminum foil. Wipe skillet clean with paper towels and repeat with remaining 2 tablespoons oil, remaining scallops, and remaining 1 tablespoon butter.
- Pipe or delicately dollop a spoonful of puree on won-ton spoons.
- Place a single scallop atop the parsnip puree and sprinkle a couple of drops of fresh lemon juice. Add fresh herbs if desired.
Nutrition
Serving: 1scallopCalories: 133kcalCarbohydrates: 10gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 19mgSodium: 183mgPotassium: 281mgFiber: 2gSugar: 4gVitamin A: 125IUVitamin C: 6mgVitamin D: 0.4µgVitamin E: 1mgCalcium: 66mgIron: 0.4mgZinc: 1mg
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