February 13 2017 by , photo by in Recipes, Appetizer

Scallops with parsnip puré and browned butter

Name: Scallops with parsnip puré and browned butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 scallops; 7 1/2 oz. butter; salt; pepper; 5 1/3 oz. parsnips; 1/2 cup water; 1 tsp white wine vinegar; 1 tsp fennel seeds

Our fennel and parsnip-tastic combination will make you salivate! It’s buttery and low-carb, and filled with earthy flavors. Elegance defined.

USMetric

4 servingservings

Ingredients

8 8 scallopscallops
4¼ oz. 120 g butter
salt and pepper

Parsnip puré

5¹⁄₃ oz. 150 g parsnipparsnips
½ cup 120 ml water
3 oz. 90 g butter
1 tsp 1 tsp white wine vinegar
1 tsp 1 tsp fennel seeds
salt and pepper

www.dietdoctor.com

Making low carb simple

Instructions

Instructions are for 4 servings. Please modify as needed.

Let the scallops come to room temperature before broiling.
Peel the parsnips and grate them coarsely. Place in a pan with water and 4 oz. (100 g) butter.
Boil for a few minutes. Lower the heat and let simmer until most of the water has evaporated and the parsnips are soft.
Add vinegar and spices and stir. Blend into a smooth batter with a hand blender.
Brown the rest of the butter and pour into a small beaker and keep hot.
Fry the scallops for no more than 30 seconds on each side, until nicely brown.
Add a dollop of puré on a small plate or a shell. Place two scallops on top, and pour the browned butter on top.