Spring-dug Parsnips with Seared Sea Scallops

by Annie Copps
Monday, Nov 21, 2016




Ingredients 

  • 1 large or two medium spring-dug parsnips, peeled (about 10 ounces)
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice, about ½ lemon’s worth
  • 1 to 2 tablespoons extra-virgin olive oil
  • 2 packed tablespoons freshly chopped chervil
  • Kosher or sea salt
  • Freshly ground black pepper
  • 2 tablespoons grapeseed oil
  • 12 large dry sea scallops (about ¾ pound)
  • 6 generous sprigs fresh chervil

 

Directions

Heat oven to 375 degrees.


In a large saucepan over medium heat, simmer parsnips in just enough water to cover; cook about 15 minutes. Let cool about 10 minutes. Remove parsnips from pan and discard all but ¼ cup of cooking liquid. Set aside. Slice parsnips into 1/2-inch-thick strips and lay on a lightly oiled, rimmed baking sheet. Bake 20 to 25 minutes, or until nicely browned; turn parsnips at least once for even browning.

Using a food processor, pulse together parsnips, lemon zest, and juice until parsnips break down. With the motor running, add reserved parsnip liquid 1 tablespoon at a time, until mixture resembles loose apple butter. Pulse in olive oil and chopped chervil. Season to taste with salt and pepper. Keep warm.

Heat a large, dry sauté pan over high heat. Brush each scallop on all sides with grapeseed oil and season with salt and pepper. Place scallops in hot pan and do not move them for 2 to 3 minutes, or until edges are well browned. Turn scallops over and cook for 1 to 2 minutes longer.

Place on a warm plate and let rest for 2 minutes—any juices that collect, stir into parsnip puree. Divide the parsnip puree onto 6 warmed appetizer plates. Set two scallops on top of parsnips and garnish with fresh chervil.

Yield 6 servings

About the Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

myWGBH

Forgot your my WGBH Password?

Not a problem. Just enter the username you used to register below.


Or CREATE A NEW ACCOUNT

Forgot your my WGBH Password?

Instructions on how to reset your Password have been sent.
Check your email to continue.

Or CREATE A NEW ACCOUNT

Forgot your my WGBH Username?

Not a problem. Just enter the email address you used to register below.


Or CREATE A NEW ACCOUNT

Forgot your my WGBH Username?

Instructions on how to reset your Username have been sent.
Check your email to continue.

Or CREATE A NEW ACCOUNT

Register for myWGBH