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