Seared Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Parsnip Purée

   In a medium saucepan, add the chopped parsnips and cover them with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain the parsnips and return them to the pot. Add 2 tablespoons of butter, salt, and pepper to taste. Purée with an immersion blender until smooth. Set aside.

2. 2

   Roast the Kabocha Squash

   Preheat the oven to 400°F (200°C). Toss the kabocha squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden brown and tender. Set aside.

3. 3

   Sauté the Rapini

   In a skillet, heat the remaining 2 tablespoons of butter over medium heat. Add the rapini and sauté for about 5-7 minutes until bright green and tender. Season with salt and pepper to taste.

4. 4

   Make the Sherry Gastrique

   In a small saucepan, combine the sherry vinegar and sugar. Bring to a boil and reduce heat to a simmer. Cook until the mixture thickens, about 10 minutes. Set aside.

5. 5

   Seared Scallops

   In a large skillet, heat olive oil over high heat. Season the scallops with salt and pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side, until golden brown and cooked through. Remove from heat.

6. 6

   Plate the Dish

   On a plate, spread a generous amount of parsnip purée. Arrange the seared scallops on top, add roasted kabocha squash and sautéed rapini. Drizzle with sherry gastrique before serving.