Scallops with parsnip purée and browned butter

Scallops with parsnip purée and browned butter

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

Scallops with parsnip purée and browned butter

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

Parsnip purée
  • 5 oz. 140 g parsnip, coarsely gratedparsnips, coarsely grated
  • ½ cup 120 ml water
  • 4 oz. 110 g butter
  • 1 tsp 1 tsp white wine vinegar
  • 1 tsp 1 tsp fennel seeds
  • salt and pepper
Scallops
  • 8 8 scallop, at room temperaturescallops, at room temperature
  • 5 oz. 140 g butter
  • salt and pepper
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Instructions

  1. Place the parsnip in a pan with the water and 3/4 of the butter.
  2. Boil for a few minutes. Lower the heat and let simmer until most of the water has evaporated and the parsnips are soft.
  3. Add vinegar and spices and stir. Blend into a smooth batter with a hand blender.
  4. Brown the rest of the butter in a pan. Pour into a small beaker and keep hot.
  5. Fry the scallops in butter for no more than 30 seconds on each side, until nicely brown.
  6. Add a dollop of puré on a small plate or a shell. Place two scallops on top, and pour the browned butter on top.

Tip!

You could also finish these with a touch of sea salt! Make sure the scallops are dry before frying, let sit on a paper towel to dry off.

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4 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!

  3. Suzanne
    Missing the broiling step?
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    Missing the broiling step?

    These can be fried OR broiled, but I can see the confusion! I will alert the Recipes team. Thank you.

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