Grilled Scallops with Parsnip Purée and Crispy Sage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but totally doable on a weeknight. Sweet, buttery parsnips form the perfect creamy base, and scallops cook in just minutes, making the whole meal ready in under an hour. I love that parsnips are packed with fiber and vitamin C, so you're getting something genuinely nourishing alongside that restaurant quality presentation. The crispy sage leaves add such a beautiful textural contrast and their earthy flavor brings everything together beautifully. Best of all, most of these ingredients are affordable and easy to find, so there's no stress in the kitchen.
Ella x
Ingredients
- 16large sea scallops(patted dry with paper towels)
- ¾ kgparsnips(peeled and cut into chunks)
- 6 tablespoonsbutter(divided)
- 12fresh sage leaves
- 2shallots(minced)
- 2garlic cloves(minced)
- 237 mlvegetable stock
- 3 tablespoonsfresh lemon juice
- 237 mlwhite wine
- 1 teaspoonsea salt
- 1 teaspoonfreshly ground black pepper
- 2 tablespoonsolive oil
- 4fresh thyme sprigs(for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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