Pan Seared Scallops Recipe
parsnip, sunchokes, romanesco, basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Vegetables
Start by peeling and dicing the parsnips. Dice the sunchokes and cut the romanesco into small florets. Set aside.
Cook the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the parsnips and sunchokes, season with salt and pepper, and sauté for about 5-7 minutes until they begin to soften. Add the romanesco and continue to cook for an additional 5 minutes, until all vegetables are tender. Remove from heat and stir in half of the chopped basil.
Sear the Scallops
Pat the scallops dry with paper towels and season both sides with salt and black pepper. In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter is melted and bubbling, add the scallops in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes on each side until golden brown and cooked through.
Serve
On a plate, arrange a bed of the sautéed vegetables. Place the seared scallops on top and garnish with the remaining chopped basil. Serve immediately.