Scallops with Parsnip Purée
Serves 215 mins prep20 mins cook
Juicy fall scallops served with creamy parsnip purée, crispy bacon, sautéed Brussel sprout leaves, and sweet pomegranate seeds. A delightful dish that combines rich flavors and seasonal ingredients.
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Instructions
1: Wash, chop and boil parsnips in salted water until fork tender. 2: Peel Brussels 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 Brussels 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 sprout leaves, scallops and finish with pomegranate seeds and enjoy.View original recipe