Peel and chop the parsnips into small pieces. Boil in salted water until tender, about 15-20 minutes. Drain and transfer to a blender.

Prepare the Parsnip Purée

Add heavy cream and 2 tablespoons of butter to the blender with parsnips. Blend until smooth. Season with salt and pepper to taste. Keep warm.

Slice the leek thinly and sauté in a pan with 1 tablespoon of butter and a little olive oil until soft and translucent, about 5 minutes. Set aside.

Cook the Leek

Pat the scallops dry with paper towels and season with salt and pepper. Heat olive oil in a skillet over high heat until shimmering.

Sear the Scallops

Add the scallops to the pan in a single layer, making sure not to overcrowd. Sear for about 2-3 minutes until a golden crust forms. Flip and cook for another 2-3 minutes until cooked through. Remove from heat.

On each plate, spread a generous spoonful of parsnip purée. Arrange the scallops on top and sprinkle with the sautéed leeks and fines herbes. Serve immediately.

seared sea scallops

Recipe information

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