Seared Scallop Recipe

Cook parsnips

Place peeled and chopped parsnips in a medium saucepan and add vegetable stock or water to just cover. Bring to a simmer, cover, and cook until very tender, 15–20 minutes.

Blend to purée

Drain parsnips, reserving about 2–3 tablespoons of cooking liquid. Transfer parsnips to a blender or use an immersion blender. Add heavy cream and butter, and purée until completely smooth, adding reserved cooking liquid a tablespoon at a time if needed to reach a velvety consistency.

Season

Season the purée with salt and white or black pepper to taste. Keep warm over very low heat, stirring occasionally, or cover and hold until plating.

Toast and chop hazelnuts

If hazelnuts are not toasted, place them in a dry skillet over medium heat and toast, shaking the pan, until fragrant and lightly browned, 4–6 minutes. Cool slightly, then roughly chop.

Cook pancetta

In a small skillet over medium heat, add the diced pancetta and cook until crisp and fat has rendered, about 5–7 minutes. Remove with a slotted spoon to a paper towel-lined plate, reserving 1 teaspoon of the rendered fat in the pan.

Build crumble

To the reserved pancetta fat in the pan, add 1 teaspoon olive oil and heat briefly. Add panko breadcrumbs and toast, stirring, until golden, about 2 minutes. Remove from heat and combine in a bowl with chopped toasted hazelnuts, crisp pancetta, smoked paprika, thyme leaves, salt and pepper. Taste and adjust seasoning. Keep at room temperature; crumble will be used to finish the dish.

Sauté aromatics

Heat 1 tablespoon olive oil and 1 teaspoon butter in a medium skillet over medium-high heat. Add the minced shallot and sliced garlic and cook until softened and fragrant, 1–2 minutes, taking care not to brown the garlic.

Cook mushrooms

Add the torn maitake pieces and spread them in a single layer. Let them sear without moving for 2 minutes to develop color, then stir and cook another 2–3 minutes until tender and slightly caramelized.

Add kale and finish

Add the chopped kale and the white wine or stock. Sauté, tossing, until kale is wilted but still bright, 2–3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and keep warm.

Prepare scallops

Pat the scallops very dry with paper towels (removing the side muscle if present). Season both sides lightly with sea salt and freshly ground black pepper.

Sear scallops

Heat a large skillet (preferably stainless steel or cast-iron) over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. Place scallops in the pan spaced apart (work in two batches if needed). Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms. Flip and add 2 tablespoons butter. As the butter foams, tilt the pan and spoon the butter over the scallops for another 45–60 seconds for a total cook time of about 2.5–3 minutes (scallops should be opaque but still tender). Remove to a plate and tent loosely.

Finish with lemon

Just before plating, squeeze half a lemon over the scallops or a few drops to brighten the flavor.

Plating

On each plate, smear 2–3 tablespoons of the warm parsnip purée. Spoon a small mound (about 2 heaping tablespoons) of the maitake and kale sauté adjacent to the purée. Arrange 3 scallops on each plate over or beside the purée. Sprinkle the smoked hazelnut & pancetta crumble over the scallops and around the plate for texture. Finish with a small drizzle (optional) of the reserved butter from the scallop pan or a few drops of high-quality olive oil and a final grind of black pepper.