Primary Ingredients
18 each large (dry packed) sea scallops (size U10)
Salt to taste
1 Tablespoon of grapeseed or canola oil
1 Tablespoon of butter
2 lbs parsnips peeled and cut into 2” pieces
2 each pear; peeled, quartered, and seeded
¼ lb of butter
½ cup of half and half
Primary Technique
- Pat scallops dry on both sides with a kitchen towel and season to taste with salt
- In a pan large enough to hold all 16 scallops heat up the oil until hot and just begins to smoke
- Carefully add scallops and cook for approx. 1.5 – 2 minutes on the first side or until the scallop is golden brown with caramelization then flip and add butter. When butter is melted and frothy spoon/baste over scallops aprox 1.5 – 2 minutes on second side
- Remove scallops from pan and rest scallops on paper towel to absorb butter and oil
- Place parsnips in pears in a pot and cover with water, boil until tender when pierced approx. 10-15 minutes
- Strain parsnips and pears, reserve 1 cup of liquid
- Melt butter into half and half and put into blender with parsnips and pears
- Blend on high until smooth, add reserve cooking liquid one ¼ cup at a time to facilitate blending
- Optional* pass through mesh strainer for smoother consistency
- Can be made ahead of time and chilled to serve later
Wilted Brussels Sprouts Ingredients
2 cups of Brussels Sprouts; cored and leaves separated
2 teaspoons grapeseed or canola oil
Salt and pepper to taste
Wilted Brussels Sprouts Technique
- Heat oil up in sauté pan over medium-high heat until hot
- Add leaves and cook over medium-high for 1-1.5 minutes stirring frequently, leaves should be bright green and tender
- Turn off heat, season with salt and pepper to taste
Brown Butter-Amandine Ingredients
1 Tablespoon of chopped toasted slivered almonds
2 Tablespoons warm brown butter (butter cooked until brown and fragrant and strained through a fine strainer or coffee filter to remove solids)
Brown Butter-Amandine Technique
- Spoon puree onto a plate and push with the back of a spoon to smear it into a line
- Place scallops into a puree and scatters Brussels sprouts around scallops
- Sprinkle with chopped almonds and spoon brown butter around the plate
