Seared Scallops and Parsnip Puree

Chef Daniel Green stopped by the TCL Kitchen with a tasty seared scallop recipe that takes under 30 minutes to dish up.

Seared Scallops with Parsnip Puree
2 lb scallops. Find the largest you can
4-6 large parsnips
4-6 tablespoons olive oil
1 bulb garlic
Handful fresh chives

Preheat the over to 220 deg, Cut the garlic bulb halfway across the middle. Drizzle with olive oil and put back together wrapping it  in tin foil. Bake for 30 minutes .Peel your parsnips. Cut them into halfs and then quarters. Place in a pan of boiling water and cook for 18-20 minutes on a simmer.
Drain and place in a  food processor, with the olive oil. Take out the garlic from the oven and squeeze half the garlic into the food processor without the skin
Blend until smooth. Season with salt and pepper
Now in a large non stick pan, heat a little oil and sear the scallops on each side until they have browned. Keep on a high heat all the way through the cooking process  . It’s hard to say how long as it really depends on the scallops, large scallops should be about 2 minutes each side
Serve over the parsnip. With chopped chives and some extra garlic. As a main course you can serve with salad or cooked spinach

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