Seared Scallops And Parsnip Puree

Parsnip Puree and Seared Scallops  

This is all about technique. Once you have the puree down, you can puree any root vegetables. The idea is to make the puree and then smudge a spoonful across a plate. Then place the seared  scallops on top, garnished with herbs, pomegranate seeds, or olive oil. This dish can be an hors d’Oeuvres, a first course or a main course. I love a sprinkle of little thyme leaves or pink peppercorns.

This parsnip puree is so sweet, you will think we added sugar!

Parsnips need the cold weather to convert their starches into sugar and develop their appealingly sweet flavor. Harvested after the frost sets in, they keep well and are available throughout the winter and spring. These are perfect vegetables to have on hand. Choose small, firm parsnips that are not limp or shriveled. Keep them loosely wrapped in a damp towel to allow the moisture to stay in..or a plastic bag in the produce drawer of the refrigerator.

So here I cooked eight parsnips, because I love to be efficient in the kitchen. And a batch of cooked parsnips, blended in with chicken broth make for smooth, rich soup. Or add cooked greens or just about any other vegetable and you have a pretty darn good and quick soup.

Ingredients

8  parsnips (medium) peeled cut  in to  2 1/2-inch circles  

1 small medium carrot cut into small pieces 

1/8 Cup olive oil

OPTIONAL 1 tablespoon your favorite spice mixture: 

  Raz el hanout (mixture of cumin, ginger, cinnamon, nutmeg and allspice) or curry powder, sesame seed blend or cumin and salt.

½ cup of vegetable or chicken stock 

4 tablespoons butter or olive oil 

1 teaspoon salt 

Scallops

1# sea scallops or bay scallops 

1 tablespoon olive oil

Salt and pepper 

Garnishes: 

NOTE you do not want all of these to be garnish! These are suggestions. For the holidays, I recommend pomegranates.

½ cup pomegranates

1/8 cup pine nuts

2 Tbsp. za'atar

2 Tbsp. coarsely chopped flat-leaf parsley or chives

Directions

Clean  8 parsnips  and scrape the skins and trim the ends. 

In a small pan, add ½ cup chicken or veggie stock. Add carrot and parsnips.

Place a cover on the pan and steam for about 10 -12 minutes, careful not to let the water boil out.

Add more stock as needed. Just before removing the parsnip and carrot from the stovetop, add butter and salt and bring to a simmer. Add the parsnips and cover and allow to cook for about 15 minutes. The parsnips should be soft when pierced with a  fork.

As soon as the parsnips are cooked, transfer to a food processor and  puree until smooth.

Spoon the puree onto a plate and place seared scallops on top of “smear”and drizzle with olive oil. 

To sear the scallops, heat a large skillet with olive oil. Pat the scallops dry and sprinkle with salt and pepper. Sear the scallops until just brown on each side. The technique here is quick and fast and still a bit raw in the middle. Seriously , raw scallops are like raw oysters, delicious!  Overcooked scallops are a rubbery disaster.

NOW! Here’s the fun part. I use the left over parsnip puree to add to chicken stock and begin my super fast winter soup with a base of chicken stock and parsnip puree. To that you can add sauteed onions, cabbage, and kale or just about any vegetables. If nothing is fresh, consider a can of tomatoes and can of garbanzo beans.