Seared Sea Scallops Recipe

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.