Scallops Recipe
parsnip | mushrooms | truffle | lemon | chive | leek | parsley
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Parsnip Purée
Peel and chop the parsnips into small pieces. Boil them in salted water until tender, about 15 minutes. Drain the water and purée the parsnips in a blender or food processor until smooth. Add a drizzle of olive oil and season with salt and pepper to taste. Keep warm.
- 2
Sauté the Leeks and Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes. Add the mushrooms and cook until they are golden brown and tender, about 5 more minutes. Season with salt and pepper.
- 3
Sear the Scallops
Pat the scallops dry with a paper towel and season both sides with salt and pepper. In a separate skillet, heat the remaining tablespoon of olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from heat.
- 4
Plate the Dish
On each plate, spread a generous amount of the parsnip purée. Top with the sautéed leeks and mushrooms, then place the seared scallops on top. Drizzle with truffle oil, lemon juice, and garnish with chopped chives and parsley.
