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Scallops with Parsnip Puree

Not only are they famous for their delicate flavor, but scallops are also a well-known natural aphrodisiac. That's why we consider them a must for this year's Valentine's Day. Cooking them on the stove will only take about one minute, and if you want something fancy, serve them with parsnip puree and a touch of salmon roe.
Not only are they famous for their delicate flavor, but scallops are also a well-known natural aphrodisiac. That's why we consider them a must for this year's Valentine's Day. Cooking them on the stove will only take about one minute, and if you want something fancy, serve them with parsnip puree and a touch of salmon roe.

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Ingredients

For the parsnip puree:
2 medium-sized parsnips
vegetable oil for frying
1 ounce butter
salt
1 teaspoon curry powder
pepper
¼ cup milk
2 tablespoons of heavy cream
For the mushrooms:
1 tablespoon vegetable oil
1 small onion, chopped
2 garlic cloves, crushed
3.5 ounces of mushroom, thinly sliced
1 teaspoon butter
2 cloves
½ cup red wine
1 tablespoon worcestershire sauce
For the rest of the recipe:
1 tablespoon olive oil
8 scallops
6 teaspoons of salmon roe
broccoli sprouts, for serving

Ingredients

  • For the parsnip puree:

  • For the mushrooms:

  • For the rest of the recipe:

Steps

1
Done

Place the parsnips on your wooden board and peel them. Slice off a few shreds (7-8 should be enough). Slice them into halves and then thinly slice them horizontally.

2
Done

Heat vegetable oil in a skillet over medium-high heat and fry the parsnip skins until browned. Leave them aside.

3
Done

Next, heat a skillet over medium heat, add butter in it and melt it. Add the sliced parsnips. Season with salt, pepper, and curry powder. Add the milk and reduce the heat. Let it simmer for 15 minutes.

4
Done

Pour the heavy cream and blend everything until smooth.

5
Done

Next, heat the oil in a skillet over medium heat. Add the onion, garlic, mushrooms, and butter.

6
Done

Season with salt, pepper, and add cloves. Cook for 2 minutes, add the red wine and worcestershire sauce. Cook until the sauce reduces.

7
Done

Add the olive oil in a skillet over medium heat. Add the scallops and sear them for 1.5 minutes per side.

8
Done

Set up your serving plate. Lay the parsnip puree with a teaspoon add the scallops on top. Lay the sautéed mushrooms next to them along with the fried parsnip skins.

9
Done

Top each scallop with 1 teaspoon of salmon roe.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

578 kcal
Calories
13 g
Protein
43 g
Fat
40 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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