Seared Scallops with Parsnip...Seared Scallops with Parsnip Silk and Truffle-Apple Vinaigrette

A refined appetizer featuring caramelized hand-dived scallops resting on a velvet-smooth parsnip purée, cut by the sharp acidity of truffle-macerated Granny Smith apples.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, cover the parsnips with the cream and a pinch of salt. Simmer over medium heat until the parsnips are completely tender, about 15 minutes.

2. 02

   Transfer the parsnips and cream to a high-speed blender. Add the chilled butter cubes one by one while blending until a perfectly smooth, silk-like consistency is achieved. Pass through a chinois and keep warm.

3. 03

   In a small bowl, combine the finely diced apple, truffle oil, and white balsamic vinegar. Season with a pinch of fleur de sel and let macerate for 10 minutes.

4. 04

   Pat the scallops extremely dry with paper towels. Season with sea salt just before cooking.

5. 05

   Heat grapeseed oil in a stainless steel skillet over high heat until it begins to shimmer. Place scallops in the pan and sear without moving for 90 seconds until a deep golden crust forms.

6. 06

   Flip the scallops and sear for an additional 30-45 seconds. Remove from heat immediately.

7. 07

   To plate, spoon a generous circle of parsnip silk onto the center of each plate. Place two scallops atop the purée. Carefully spoon the apple-truffle vinaigrette over the scallops and garnish with micro-chervil.