SEARED SEA SCALLOPS Recipe

Name: Tiny Lou's SEARED SEA SCALLOPS Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 pieces Sea scallops; 2 cups Parsnips; 0.5 cups Heavy cream; 4 tbs Unsalted butter; 1 whole Leek; 2 tbs Fines herbes (mix of parsley, chives, tarragon, and chervil); 2 tbs Olive oil; to taste Salt; to taste Black pepper

Inspired by Tiny Lou's

Time40m

Serves4

parsnip purée, leek, fines herbes

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Ingredients

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Method

Cooking Instructions

Prepare the Parsnip Purée

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

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.

Cook the Leek

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.

Sear the Scallops

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

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.

Plate the Dish

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.