| This recipe is liked by 0 person(s). |
Sea Scallops Over Parsnip Puree
Nb persons: 6
Yield:
Preparation time: 45 minutes
Total time: 45 minutes
Source: Mark DeResta
| 4 oz | pancetta, large dice |
| 4 Tbs | butter, divided |
| 3 lbs | parsnips, peeled & cut into large dice |
| 1/2 c. | water |
| 3/4 c. | heavy cream |
| 2 sprigs | thyme, leaves removed & roughly chopped |
| 18 | sea scallops, dry-packed |
Put pancetta into 4-qt pan & render in a small amount of oil.. Pour off fat. Add butter to pan & allow to melt. Add parsnips & saute until soft, 15-20 minutes. Add some water & cover pan so that parsnips steam. Add more water toward end of cooking if necessary. Add the cream then remove from heat & pour contents of pan into bowl of a food processor. Add thyme & process. Add water, if necessary, to thin out the puree. (if making in advance, don't add the cream. When ready to serve, reheat the puree with some chicken stock and add the cream)
Lay scallops onto a paper towel, removing muscle. Dry tops & season with salt & pepper. Into a hot pan, add a little olive oil & 1 Tbs butter. Cook butter until foam subsides & butter begins to brown. Brown 1 side for approximately 3 minutes. Finish either under broiler or turn & finish in pan stovetop. Serve over parsnip puree. Drizzle with balsamic reduction.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe