Pan-Seared Scallops With Parsnip Purée

By Brandi Milloy

Published on 5/16/2014 at 7:23 PM

Pan-Seared Scallops With Parsnip Purée

Yield1 serving, with leftover parsnip purée

From Taylor Boudreaux, Executive Chef, Napa Valley Grille

INGREDIENTS

    • For the parsnip purée:
    • 10 ounces parsnips, diced and peeled
    • 1 cup heavy cream
    • Salt to taste
    • For the scallops:
    • 4 U10 scallops
    • Salt and pepper
    • Olive oil
    • 2 tablespoons butter
    • 1 garlic clove, smashed
    • 1 sprig fresh thyme
    • 2 ounces parsnip puree
    • 4 grapefruit segments
    • 1/2 oz fresh mache or baby upland cress
    • Extra-virgin olive oil for drizzling

    INSTRUCTIONS

    1. Make the parsnip purée: Simmer cream and parsnip until fork-tender on low heat. (Be careful not to scorch the cream.)

    2. Purée in blender until smooth. Season with salt to taste.

    3. Make the scallops: Generously season the scallops with salt and pepper on both sides.

    4. Heat a sauté pan over high heat. Once hot, add just enough oil to coat the bottom of the pan. Add the scallops to the pan and reduce the heat to medium. Cook for 4 to 5 minutes, or until evenly caramelized on one side. (Turn scallops 90 degrees for roughly 90 seconds to develop an even crust.) Flip scallops over and add butter, garlic, and thyme to the pan. Cook until medium rare, about 2 more minutes, basting with the butter once it's melted and has begun to brown.

    5. Plate with hot parsnip purée. Garnish with grapefruit and mache. Drizzle with extra-virgin olive oil. Serve hot.