Fall Scallops with Parsnip Purée | Vessy’s Gourmet kitchen
Fall Scallops with Parsnip Purée
15 mins prepServes 2
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.
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.
