Ingredients
Units
Scale
- 6 to 8 sea scallops, or more depending on appetite
- 3 to 4 parsnips, peeled and diced, about 2 cups
- 2 Tablespoons butter, divided
- 1/4 cup half-and-half
- Olive oil
- Salt and pepper
For the lemon herb sauce:
- 2 Tablespoons fresh basil, chopped finely
- 2 Tablespoons fresh parsley leaves, chopped finely
- 6 Tablespoons olive oil
- 1 Tablespoons shallot, finely minced
- 1/2 lemon (about 2 tablespoons)
- Salt and fresh pepper
Instructions
- Remove the muscle from the scallops and rinse well. Dry on a paper towel and set aside in the fridge until ready to cook.
- Place the diced parsnip in a saucepan of boiling water and cook until tender, about 25 to 30 minutes. Drain. Purée in the food processor with 1 tablespoon of butter and the half-and-half. Season with salt and pepper and set aside in a bowl.
- Make the herb sauce by combining the basil, parsley, olive oil, shallot, and salt and pepper. Just before serving, add the lemon juice (to keep the sauce bright green).
- To cook the scallops, use a cast-iron skillet or any skillet with a thick bottom. Heat on medium-high. Add the remaining tablespoon of butter and a bit of olive oil and sear the scallops on one side until golden, about 2 minutes. Season with salt and pepper. Flip and sear another 1 to 2 minutes longer.
- To plate, smear reheated parsnips on the plate. Place seared scallops on top and spoon the sauce alongside or in dollops on the plate. Enjoy!