Name: Pan-Seared Scallops with Parsnip Purée and Crispy Sage
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 100 g Scallops; 150 g Parsnip; 50 ml Vegetable broth; 10 g Butter; 25 ml Cream; 5 g Sage; 5 ml Olive oil; 1 g Salt; 0.5 g White pepper

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Pan-Seared Scallops with Parsnip Purée and Crispy Sage

Pan-Seared Scallops with Parsnip Purée and Crispy Sage

A refined dish showcasing seasonal parsnips and succulent scallops.

Source

Ingredients:

100
g
Scallops
150
g
Parsnip
50
ml
Vegetable broth
10
g
Butter
25
ml
Cream
5
g
Sage
5
ml
Olive oil
1
g
Salt
0.5
g
White pepper

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Instructions:

Peel and chop the parsnips into even-sized pieces. Boil in vegetable broth until tender, then drain.
While the parsnips are boiling, heat olive oil in a pan over medium heat. Add sage leaves and fry until crispy. Set aside.
Puree the cooked parsnips with butter and cream until smooth and creamy. Season with salt and white pepper.
Pat the scallops dry and season with salt and pepper. In a separate pan, heat butter over medium-high heat. Sear the scallops for 2-3 minutes per side, until golden brown and cooked through.
Spoon the parsnip purée onto plates. Top with seared scallops and garnish with crispy sage leaves.

Nutrition	Per Serving 347 g	Per 100g
Energy	311.7 kcal	90 kcal
Protein	22.2 g	6.4 g
Fibre	7.6 g	2.2 g
Salt	1.4 g	0.4 g
Sugar	8.3 g	2.4 g
Carbohydrates	29 g	8.4 g
Fat	17.4 g	5.0 g

Environmental	Per Serving 347 g	Per 100g
CO2	0.7 kg	0.2 kg
Water	2.4 l	0.7 l

100
g
Scallops
150
g
Parsnip
50
ml
Vegetable broth
10
g
Butter
25
ml
Cream
5
g
Sage
5
ml
Olive oil
1
g
Salt
0.5
g
White pepper

Peel and chop the parsnips into even-sized pieces. Boil in vegetable broth until tender, then drain.

While the parsnips are boiling, heat olive oil in a pan over medium heat. Add sage leaves and fry until crispy. Set aside.

Puree the cooked parsnips with butter and cream until smooth and creamy. Season with salt and white pepper.

Pat the scallops dry and season with salt and pepper. In a separate pan, heat butter over medium-high heat. Sear the scallops for 2-3 minutes per side, until golden brown and cooked through.

Spoon the parsnip purée onto plates. Top with seared scallops and garnish with crispy sage leaves.