Scallops with Parsnip Puré and Browned Butter

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A great low-carb appetizer with scallops – offering a fantastic flavor combination of fennel, parsnips and butter! Moderate low carbModerate low carb85% Fat8% Protein6% Carbs6 g carbs / serving Easy 10 + 15 m10 minutes preparation15 minutes cooking time
Moderate low carbModerate low carb85% Fat8% Protein6% Carbs6 g carbs / serving Easy 10 + 15 m10 minutes preparation15 minutes cooking time

A great low-carb appetizer with scallops – offering a fantastic flavor combination of fennel, parsnips and butter!

Ingredients

4 servingservings
USMetric
  • 8 8 scallopscallops
  • 4¼ oz. 120 g butter
  • salt and pepper
Parsnip puré

  • 13 lb 150 g parsnipparsnips
  • 8 tablespoons 120 ml water
  • 3¼ oz. 90 g butter
  • 1 teaspoon 1 teaspoon white wine vinegar
  • 1 teaspoon 1 teaspoon fennel seeds
  • salt and pepper

Print recipe
NutritionModerate low carb85% Fat8% Protein6% Carbs6 g carbs / serving

Instructions

Instructions are for 4 servings. Please modify as needed.

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

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2 Comments

  1. Steve
    Does anyone have a suggestion for replacing fennel in the purée? We're not big fans.
  2. Steve
    Answered my question: use 2 teaspoons of dill instead of the fennel.

    Yum!

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