Fall Scallops with Parsnip Purée
Serves 2
15 mins prep
30 mins cook
45 mins total
A delightful dish featuring juicy scallops served with creamy parsnip purée, crispy bacon Brussels sprout leaves, and sweet pomegranate seeds. Perfect for a fall meal, this combination of flavors will leave you craving more.
0 servings
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1: Wash, chop and boil parsnips in salted water until fork tender. 2: Peel Brussel sprouts leaves and chop bacon. 3: Trim, pat dry and season scallops with olive oil, salt and pepper. 4: Pan sear bacon to desired crispness, then add Brussel sprouts leaves and olive oil and sauté. 5: Melt butter and olive oil over medium-high heat and pan sear scallops on both sides for about 1-2 minutes per side. 6: Purée parsnips with cream, salt and pepper until smooth. 7: Assemble purée, bacon and sprouts leaves, scallops and finish with pomegranate seeds.
