Pan-Seared Scallops with Vanilla-Parsnip...Pan-Seared Scallops with Vanilla-Parsnip Velouté & Crispy Capers

A sophisticated, Michelin-level dish that balances the natural sweetness of sea scallops with an aromatic vanilla-infused parsnip purée, finished in under 20 minutes.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the diced parsnips, heavy cream, and vanilla seeds. Simmer over medium heat for 8-10 minutes until the parsnips are completely tender.

2. 02

   While the parsnips simmer, pat the scallops extremely dry with paper towels. Season only the top side with sea salt.

3. 03

   Transfer the parsnip mixture to a high-speed blender and process until silky smooth. Adjust seasoning with a touch of salt and keep warm.

4. 04

   Heat grapeseed oil in a stainless steel skillet over high heat until just starting to smoke. Place scallops seasoned-side down and sear undisturbed for 2 minutes until a deep golden-brown crust forms.

5. 05

   Flip the scallops, add the butter and capers to the pan. Baste the scallops with the foaming butter for 1 minute, then immediately remove from the heat.

6. 06

   To plate, swipe a generous spoonful of the vanilla-parsnip velouté across the plate. Arrange 3 scallops on top and garnish with the crispy butter-fried capers.