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Spring-Dug Parsnips with Seared Sea Scallops

by in Mar 2009
Spring-Dug Parsnips with Seared Sea Scallops
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Total Time: 30

Yield: 6 servings

Adapted from Chef Michel Nischan: Dressing Room, Westport, CT.

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  • 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

Updated Friday, February 6th, 2009

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