Jul 13 2026
Restaurants›Pyrénées›Pétoncles Saisies, Sauce Beurre Blanc, Piperade Au Chorizo De Porc Et Chips De Panais Recipe

Pétoncles Saisies, Sauce Beurre Blanc, Piperade Au Chorizo De Porc Et Chips De Panais Recipe

Inspired by Pyrénées
Time1h
Serves4

Seared Scallops with piperade creamy pork chorizo sauce and parsnip chips

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Ingredients

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Scallops

Beurre Blanc Sauce

Piperade with Chorizo

Parsnip Chips

Method

Parsnip Chips

  1. 1

    Prepare Parsnip Chips

    Preheat the oven to 400°F (200°C). Toss the parsnip slices with olive oil and salt. Spread them on a baking sheet in a single layer and bake for 20-25 minutes, or until golden and crispy. Set aside.

Piperade with Chorizo

  1. 2

    Cook Piperade

    In a skillet, heat olive oil over medium heat. Add diced chorizo and cook until browned. Add onion and garlic, sauté until softened. Then add the red and green bell peppers, cooking until tender. Stir in chopped tomatoes, paprika, and salt. Let simmer for 10 minutes. Set aside.

Beurre Blanc Sauce

  1. 3

    Make Beurre Blanc

    In a saucepan, combine white wine and shallots. Simmer until reduced by half. Add heavy cream and reduce again. Whisk in cold butter, piece by piece, until emulsified. Season with salt and white pepper to taste. Keep warm.

Seared Scallops

  1. 4

    Sear the Scallops

    Pat the scallops dry and season with salt and pepper. In a hot skillet, add olive oil and sear the scallops for 2-3 minutes on each side until golden brown and cooked through. Remove from heat.

Assembly

  1. 5

    Plate the Dish

    On a plate, spoon some piperade, place the seared scallops on top, drizzle with beurre blanc sauce, and garnish with parsnip chips.

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