Pan Seared Sea Scallops Recipe
Parsnip Puree, Crispy Braised Leeks, Meyer Lemon Butter
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Ingredients
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For the Parsnip Puree
For the Crispy Braised Leeks
For the Meyer Lemon Butter
For the Sea Scallops
Method
For the Parsnip Puree
- 1
Prepare the Parsnips
Peel and chop the parsnips into small pieces.
- 2
Cook the Parsnips
Place the chopped parsnips in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.
- 3
Make the Puree
Drain the parsnips and return them to the pot. Add heavy cream, butter, salt, and black pepper. Use an immersion blender or a food processor to blend until smooth and creamy. Adjust seasoning if necessary.
For the Crispy Braised Leeks
- 4
Prepare the Leeks
Trim the roots and dark green tops from the leeks and slice them lengthwise. Rinse well to remove any grit.
- 5
Braised Leeks
In a skillet, heat olive oil over medium heat. Add the leeks and season with salt and pepper. Sauté for about 5 minutes, then add vegetable broth. Cover and cook on low heat for 15 minutes or until tender.
- 6
Crisp the Leeks
Remove the lid and increase the heat to medium-high. Continue cooking until the liquid evaporates and the leeks become crispy, stirring occasionally.
For the Meyer Lemon Butter
- 7
Make the Lemon Butter
In a small saucepan, melt the stick of butter over low heat. Stir in Meyer lemon juice and zest. Keep warm until ready to use.
For the Sea Scallops
- 8
Prepare the Scallops
Pat the sea scallops dry with paper towels and season both sides with salt and black pepper.
- 9
Sear the Scallops
In a large skillet, heat olive oil over medium-high heat. When the oil is hot, add the scallops in a single layer, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until golden brown and cooked through.
- 10
