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Seared Scallops with Parsnip Puree

Seared Scallops with Parsnip Purée + Pomegranate

This recipe is for all the scallop lovers out there. I’ve been a huge fan of these amazing little morsels for decades and just can’t get enough of them. So when I discover a new recipe combination I get very excited!
This Seared Scallop with Pomegranate recipe offers an incredibly dynamic flavour profile that highlights the creamy sweetness of the parsnips and maple syrup, crisp texture and tanginess of the pomegranate arils, and beautiful richness of the scallops. The dish is truly elegant and fits easily in any menu as either a sophisticated starter or full main course. Enjoy!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Appetizer
Cuisine: Global
Calories: 211
Ingredients Equipment Method Notes

Ingredients
  

  • 24 large scallops
  • 5 parsnips 1 inch pieces
  • 2 tbsp butter divided
  • 1 tbsp olive oil
  • 3 cloves garlic diced
  • 2/3 cup heavy cream
  • 2 tbsp real maple syrup divided
  • 2 tbsp fish spice
  • 1 tsp Kosher salt divided
  • 1/8 tsp white pepper
  • 1/2 cup pomegranate arils for garnish
  • 1/4 cup fresh chives chopped

Equipment

  • cast iron pan (or large frying pan)
  • parchment paper
  • medium baking sheet
  • blender
  • spatula
  • medium mixing bowl
  • paper towel
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Peel and chop parsnips, peel and dice garlic, chop chives, measure and separate all ingredients, prepare pomegranate arils (if fresh).
Bring it Together
  1. Preheat oven to roast at 375 degrees F.
  2. Place chopped parsnip, oil, garlic, 1 tbsp of maple syrup, and 1/2 tsp Kosher salt in a medium mixing bowl. Mix to combine, ensuring that the parsnips are fully coated.
  3. Place onto a parchment-lined baking sheet and roast for 30 minutes, flipping half way through.
  4. Add the roasted parsnips to a blender, together with 2 tbsp of butter, heavy cream, remaining salt, and white pepper. Blend the ingredients until smooth and creamy, adding additional cream if needed. Cover to keep warm and set aside.
  5. Place scallops on paper towel and pat to remove any excess liquid. Sprinkle both the top and bottom of the scallops with fish spice.
  6. Bring a cast iron pan up to temperature over medium-high heat. Add the remaining 2 tbsp of butter and melt. Add seasoned scallops to the pan and cook for approximately two minutes per side.
  7. Add seasoned scallops to the pan and cook for approximately two minutes per side.
  8. Add approximately 2-3 tbsp of warm parsnip purée to a serving dish. Arrange 3 scallops per plate. Top with pomegranate arils and fresh chives and drizzle with remaining maple syrup. Serve immediately.

Notes

  • The term "aril" refers specifically to the seed of the pomegranate and its surrounding juicy pulp.
  • Add more cream to the parsnip puree if it's looking too dry or not blending together well.
  • The parsnip puree can be made ahead of time and stored in the fridge for up to 3 days. Simply reheat in a saucepan before serving.
  • It's very important to be working with a dry scallop. Removing the liquid from the surface is essential for getting a crispy result.
  • This recipe has been sized for an appetizer portion, but you can certainly increase the recipe to create a main course.