February 13 2017 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Appetizer
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Appetizer 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
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
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Place the parsnip in a pan with the water and 3/4 of the 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 in a pan. Pour into a small beaker and keep hot.
- Fry the scallops in butter 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.
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.
Yum!
These can be fried OR broiled, but I can see the confusion! I will alert the Recipes team. Thank you.