Scallops with parsnip puré and browned butter

Scallops with parsnip puré 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 puré 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

  • 8 8 scallopscallops
  • 4¼ oz. 120 g butter
  • salt and pepper
Parsnip puré
  • 513 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

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.

Tip!

You could also finish these with a touch of sea salt!

Make sure the scallops are dry before broiling, let sit on a paper towel to dry off.

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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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