over Mashed Parsnips & Potatoes
Simply seared in a hot skillet is perhaps the easiest and quickest way to prepare sea scallops, and when paired with a rich-sweet-citrusy clementine reduction over a nourishing and earthy puree, it is insanely good. The other great thing about using parsnips is that they are significantly lower in starch than potatoes and don’t require additional ingredients such as milk or cream when puree, which makes them an excellent root vegetable to use.
Serves 2
10 scallops
4 medium potatoes, Yukon Gold preferably
1 large parsnip
2 tbsp butter
1 tbsp olive oil
1 tbsp chicken stock
1 clementine
Salt and pepper
1. Peel and cut the potatoes and parsnips into small chunks. Place them into a steamer basket. Cover pot.
2. Steam until the potatoes and parsnips are tender, about 25 minutes on low-medium heat. (8 minutes if you are using a pressure cooker).
3. Place 1 tablespoon of butter in a mixing bowl, and set aside until ready to use.
4. Once the potatoes and parsnips are cooked, add them to the mixing bowl, wait a minute for the butter to melt, then smash everything together using a masher. Season with salt and pepper to taste.
5. Thoroughly pat dry the scallops in a paper towel before cooking.
6. In a medium-sized skillet, heat the remaining butter and olive oil together. When the pan is hot, sear the scallops quickly on both sides, so that it is golden and crisp on the outside, but tender on the inside, about 1 minute each side.
7. Remove scallops from the skillet, reduce the heat to medium.
8. Add 1 tbsp of chicken stock and press the juice of a clementine directly in the skillet.
9. Stir and let it reduce for a minute to obtain a nice brown-syrupy sauce. When it’s ready, place the sauce into a bowl to stop it from further reducing.
Cheers Xx
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