You’re in for a treat. Simple ingredients come together in 30 minutes to create a wonderfully balanced and delicious dish, an easy dinner for two. If you’re not a fan of scallops, you can use shrimp. This was my first time trying parsnip, and I’m in love. It looks like a carrot (same family, by the way), but definitely sweeter and starchier, think of a sweet potato as a distant relative.
Ingredients
- 1 lb. Parsnip about 3
- 3 cloves garlic
- 1 rosemary sprig
- Water for boiling
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 tsp lemon juice
- 1 tsp heavy cream
- 18 scallops
- 2 tbsp clarified butter
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tbsp lemon juice
- Salt and black pepper
Instructions
- Boil the parsnip, garlic and rosemary in water with a little bit of salt until soft, about 10-12 minutes. Strain and process in a food processor with olive oil, lemon juice, cream, salt and pepper.
- Rinse the scallops in cold water and pat dry between 2 paper towels. Salt and pepper each scallop.
- Heat the butter and olive oil until very hot in a heavy duty stainless steel skillet add the scallops making sure to leave enough space (I did 2 batches) sear on one side until it develops a crust about 1-2 minutes flip and sear on low for another minute. Remove from the pan and set aside.
- To the skillet add the garlic let it cook for 30 seconds, add water, lemon juice and the juices from the scallops. Let cook while dissolving all the brown bits to create an amazing sauce, taste for salt. Return the scallops to the skillet let it heat together.
- Plate the parsnip, top with the scallops and the sauce garnish with chives and enjoy.