Pan Seared Sea Scallops With Parsnip Puree, Baby Carrots, Arugula And Balsamic Reduction
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
57
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 cups
Balsamic Vinegar1 cup
Granulated Sugar2 cups
Heavy Cream1
Salt4 tbsps
Extra-Virgin Olive Oil4 sprigs
Thyme (fresh)Directions:
1
For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan
2
Bring to a boil, reduce the heat and simmer until reduced by three-quarters of its original volume
3
Set aside to cool
4
For the parsnip puree: place the parsnips in a heavy-bottomed saucepan, add enough heavy cream to cover and bring to a slow boil
5
Reduce the heat and simmer until the parsnips are cooked
6
Place in a blender and process until smooth
7
Season to taste with salt and pepper
8
Next, carefully remove the connective tissue found on the side of each scallop, if applicable
9
Pat dry with a paper towel and season both sides with salt and pepper
10
In a small saute pan, heat 2 tablespoons of the olive oil over high heat to smoke point, then place half of the dry, seasoned scallops in the pan, being careful to not splash the oil
11
When the scallops are golden brown and have released from the pan, turn over and sear on the opposite side
12
Add half of the carrots, half of the butter and half of the thyme to the pan
13
When the butter begins to foam, lower the heat and carefully angle the pan so the butter is to one side, and baste the scallops while they finish cooking
14
Repeat the process with the rest of the scallops in a new pan or quickly rinse the previous pan
15
In a bowl, mix the arugula with a touch of lemon juice, truffle oil and salt
16
Serve the scallops on a warm plate over the parsnip puree
17
Garnish the plate with baby carrots, truffled arugula and the balsamic reduction