
Seared Nova Scotia Scallops on a Creamy Parsnip Purée
Ingredients
Parsnip and Onion Purée
- 3 parsnips, peeled and diced
- 1 medium onion, julienned
- Salt and pepper to taste
In a small pot, place parsnips and onions, top with water and add seasoning; bring to a boil and cook until soft. Drain, reserving some of the cooking liquid, and place in a blender to purée, adding a bit of the reserved liquid. Add more liquid to get a nice smooth consistency. Set aside.
Crispy shallot rings
- 1 shallot, sliced into thin rings
- 1 tsp (5 mL) flour
- 1 tbsp (15 mL) olive oil
Lightly dust the shallot rings with flour. In a frying pan, add olive oil and sear shallot rings until golden and crispy. Set aside
Maple Vinaigrette
- 2 tbsp (30 mL) maple syrup
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) fresh lemon juice
In a small bowl, mix all ingredients; set aside.
Scallops
- 2 tbsp (30 mL) olive oil
- 12 scallops IQF 10/20
- Pinch coarse sea salt
Place scallops on a paper towel to remove moisture; remove the bit on the side of the scallop.
In a hot skillet, add olive oil and sear scallops for about 1 to 2 minutes on each side until scallop starts to split on the edges and brown, larger scallops may require more cooking time.
Directions
Assembly:
Spoon parsnip purée across the plate; place 3 seared scallops on top of the purée and top scallops with arugula and crispy shallot rings; drizzle with maple vinaigrette.
Tip: Cook scallops after all else is ready, to avoid them becoming tough.