Fall Scallops with Parsnip Purée | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Fall Scallops with Parsnip Purée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: La Tourangelle Extra Virgin Olive Oil Spray, Organic; Jacobs Farm Organic Padron Pepper; WOODSTOCK Organic Pomegranate Kernels; Sweet Earth Hickory & Sage Flavored Benevolent Bacon; Califia Farms Heavy Whip Dairy Free Heavy Cream; Clover Stornetta Butter; Maldon Salt; Parsnip; Raw Gourmet Stuffed Scallops; Vegan Rob's Sorghum Puffs, Brussels Sprout

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Fall Scallops with Parsnip Purée

Serves 215 mins prep30 mins cook

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

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

pepper

pomegranate seeds

Sweet Earth Hickory & Sage Flavored Benevolent Bacon

oz bacon

Califia Farms Heavy Whip Dairy Free Heavy Cream

splash heavy cream

tbsp butter

tsp salt

parsnip

sea scallops

Vegan Rob's Sorghum Puffs, Brussels Sprout

bunch brussel sprouts

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Instructions

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.

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