Our fennel and parsnip-tastic combination will make you salivate! It’s buttery and low-carb, and filled with earthy flavors. Elegance defined.
USMetric
servingservings
Ingredients
- 8 8 scallopscallops
- 4¼ oz. 120 g butter
- salt and pepper
Parsnip puré
- 51⁄3 oz. 150 g parsnipparsnips
- 8 tablespoons 120 ml water
- 3 oz. 90 g butter
- 1 teaspoon 1 teaspoon white wine vinegar
- 1 teaspoon 1 teaspoon fennel seeds
- salt and pepper
Instructions
- 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.
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