Pan-Seared Scallops with Asparagus Parsnip Puree
Fresh scallops seared in olive oil and butter, served over a smooth asparagus-parsnip puree with roasted asparagus tips arranged around the plate. Beef or chicken jus finishes the dish. A refined preparation combining tender scallops with earthy root vegetable and spring vegetable components.
Ingredients
- 12 scallops, fresh, corals pricked with knife
- 0.8 lb asparagus, green, small, fresh
- 1 ⅛ lb parsnips, same sizeartichoke bottoms1:1vegetablepan-roasted
substitute note in source
- 3 ½ fl oz olive oil
- 1 garlic clove, degermed, crushed, thinly chopped
- salt, table
- black pepper, ground
- 3 ½ fl oz beef or chicken juice, roast
- butter, nut of
Instructions
- 1
Peel parsnips, score the side of the stalk lightly, cut into large pieces, place in salted water and simmer for 20 minutes.
- 2
Peel asparagus lightly, clean, tie into a bunch and cook in boiling salted water for 6 minutes, transfer to chilled water, drain and pat dry.
- 3
Cut asparagus heads to 2.5 inches long and set aside, cut remaining asparagus stems finely.
- 4
Test parsnips for doneness with a knife, drain and blend with finely cut asparagus stems into a puree, sieve.
- 5
Dry the puree gently in a pan using a wooden spatula, stir in half the olive oil and garlic, season with salt and pepper, keep warm in a bain-marie.
- 6
Heat the beef or chicken juice in a small pan.
- 7
Heat remaining olive oil with a nut of butter in a frying pan, sear scallops 2 minutes on each side, transfer to a dish.
- 8
Place asparagus heads in the hot frying pan for 30 seconds to absorb scallop flavors.
- 9
Pour puree into center of hot individual plates, top with scallops, arrange asparagus heads around like arrows, drizzle jus around the plate.
Tips
Prick scallop corals before cooking to prevent them from popping during searing.
Prepare the puree and asparagus in advance, then heat gently and sear scallops at the last moment for best results.
Keep asparagus heads chilled and covered until final cooking to preserve their texture and color.
Good to Know
Puree and cooked asparagus heads covered in refrigerator up to 1 day. Do not store raw scallops beyond purchase date.
Prepare parsnip-asparagus puree and asparagus heads up to 1 day ahead. Reheat gently before serving and sear scallops fresh.
Serve immediately on hot plates with jus drizzled around.
Common Mistakes
Do not overcook scallops beyond 2 minutes per side to avoid tough, rubbery texture.
Do not skip sieving the puree to avoid grainy texture from asparagus fibers.
Do not allow puree to dry out in the pan without stirring to avoid browning or sticking.
Substitutions
substitute note in source
substitute note in source