Spring-Dug Parsnips with Seared Sea Scallops
Fish and Seafood Recipes
Preparation Time: 30 minutes
Start to Finish Time: 90 minutes
Yield: 6 servings
Adapted from Chef Michel Nischan: Dressing Room, Westport, CT. dressingroomhomegrown.com
- 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 sauté pan over high heat. Brush each scallop on all sides with grapeseed oil and season with salt and pepper. Place scallops in hot pan, and don't move them for 2 to 3 minutes, or until edges are well browned. Turn scallops over and cook 1 to 2 minutes longer. Place on a warm plate and let rest 2 minutes. Stir any juices that collect into parsnip purée.
Divide parsnip purée among 6 warmed appetizer plates. Set two scallops on top of purée and garnish with fresh chervil sprigs.
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