Grilled Scallops with Parsnip Purée and Crispy Sage

Instructions

1. 1

   Bring a large pot of salted water to boil and add the parsnip chunks. Simmer for 15-18 minutes until very tender, then drain well.

   Tip: Drain parsnips thoroughly to prevent watery purée; pat them dry with paper towels if needed.

2. 2

   While parsnips cook, melt 2 tablespoons of butter in a saucepan over medium heat. Add minced shallots and garlic, sautéing for 2-3 minutes until fragrant and softened.

   Tip: Don't let the garlic brown—it will turn bitter and overpower the delicate scallop flavor.

3. 3

   Pour in the white wine and let it reduce by half, about 2 minutes. Add the vegetable stock and bring to a gentle simmer.

   Tip: This wine reduction adds depth and complexity to your sauce without overpowering the sweet scallops.

4. 4

   Transfer the cooked parsnips to the saucepan with the stock mixture. Simmer for 2 minutes, then transfer to a blender. Purée until completely smooth, then season with salt and pepper. Stir in 2 tablespoons of butter until fully incorporated.

   Tip: Blend in batches if needed and be careful with hot liquids. You can make this purée up to 2 hours ahead.

5. 5

   Preheat your grill to medium-high heat (about 450°F). While the grill heats, pat the scallops dry and season them with salt and pepper on both sides.

   Tip: Dry scallops are crucial for achieving a good sear and preventing sticking on the grill.

6. 6

   In a small skillet, heat 2 tablespoons of butter over medium-high heat. When foaming, add the sage leaves and fry for 1-2 minutes until crispy and fragrant. Transfer to a paper towel and crumble slightly.

   Tip: Watch the sage closely—it goes from crispy to burnt very quickly, usually in less than 2 minutes total.

7. 7

   Lightly brush the grill grates with olive oil. Place scallops on the grill and cook for 2-3 minutes per side, until they have a golden crust and are just cooked through. Don't move them while cooking.

   Tip: Scallops cook very quickly—overcooked scallops become rubbery and tough. An internal temperature of 120°F is perfect.

8. 8

   Finish the sauce by whisking the remaining 2 tablespoons of butter with lemon juice, then strain through a fine mesh sieve to create a silky lemon beurre blanc.

   Tip: Straining removes any shallot bits and creates an elegant, refined sauce for plating.

9. 9

   To plate, spoon a generous dollop of warm parsnip purée in the center of each plate. Arrange 4 scallops around the purée, drizzle with lemon beurre blanc, and garnish with crispy sage and fresh thyme.

   Tip: Serve immediately while everything is warm—presentation is key to this elegant dish.