Name: Scallops with Parsnip Puree
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 1/4 pounds parsnips, peeled and chopped; 1 cup milk; Kosher salt; 2 tablespoons unsalted butter; Freshly ground pepper; 2 tablespoons plus 1 teaspoon vegetable oil; 1 1/2 pounds large scallops, "foot" muscles removed; 1/4 cup blanched hazelnuts, chopped; 1 tablespoon chopped fresh thyme; 1 tablespoon honey; 1/4 cup plus 1 tablespoon sherry vinegar; 1 small shallot; 3 cups watercress, thick stems removed

Directions

Combine the parsnips, milk and a large pinch of salt in a medium saucepan. Cover and bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until tender, about 20 minutes. Transfer the mixture to a blender or food processor, add the butter and puree. Season with salt and pepper.
Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper, add to the skillet and cook, undisturbed, until well browned, about 3 minutes. Flip and cook through, about 1 more minute. Divide among plates.
Add the remaining 1 teaspoon vegetable oil and the hazelnuts and thyme to the skillet. Cook, stirring and scraping up the pan, until the nuts are toasted, about 1 minute. Scrape the mixture into a bowl.
Return the skillet to the heat and stir in the honey and 1/4 cup vinegar. Cook, swirling the pan, until thick, about 1 minute.
Thinly slice the shallot and put in a large bowl with the remaining 1 tablespoon vinegar, 1/4 teaspoon salt and a few grinds of pepper. Add the watercress and toss. Add the watercress salad and parsnip puree to the plates. Sprinkle with the hazelnut mixture and drizzle with the honey syrup.

Photograph by Ryan Dausch

Scallops with Parsnip Puree

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