Spring-Dug Parsnips with Seared Sea Scallops
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 30
- 1 large or two medium spring-dug parsnips, peeled (about 10 ounces)
- 1 to 2 tablespoons extra-virgin olive oil, divided
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 2 packed tablespoons freshly chopped chervil, plus 6 generous sprigs for garnish
- Kosher or sea salt and freshly ground black pepper
- 12 large dry sea scallops (about 3/4 pound)
- 2 tablespoons grapeseed oil, divided
Heat oven to 375°. In a large saucepan over medium heat, simmer parsnips in just enough water to cover; cook about 15 minutes. Let cool about 10 minutes. Remove parsnips from pan. Discard all but a quarter-cup cooking liquid and set aside. Slice parsnips into one-and-a-half-inch-thick strips and lay on a rimmed baking sheet, lightly oiled. Bake 20 to 25 minutes, or until nicely browned; turn parsnips at least once for even browning.
Using a food processor, pulse parsnips, lemon zest, and lemon juice together, until parsnips break down. With the motor running, add reserved parsnip liquid 1 tablespoon at a time, until mixture resembles loose apple butter. Pulse in olive oil and chopped chervil. Season to taste with salt and pepper. Keep warm.
Warm a large, dry saut