Roasted Scallops with Parsnip Puree and Crispy Sage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent sea scallops with a golden crust paired with silky roasted parsnip puree, finished with crispy sage leaves and a drizzle of brown butter for an elegant yet simple dish.
Ella x
Ingredients
- 12large sea scallops(patted dry)
- ½ kgparsnips(peeled and chopped)
- 237 mlvegetable broth
- 4 tablespoonsbutter(divided)
- 12fresh sage leaves
- 1 teaspoonkosher salt
- ½ teaspoonground black pepper
- 2garlic cloves(minced)
- 59 mlheavy cream
- 1lemon(zested and juiced)
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Bring vegetable broth to a boil in a saucepan, add chopped parsnips and minced garlic, then simmer for 12-15 minutes until parsnips are tender.
Tip: Pierce a piece with a fork to check doneness—it should break apart easily.
- 2
Drain the parsnips and transfer to a blender with 2 tablespoons butter and heavy cream, blending until smooth and creamy. Season with salt and pepper to taste.
Tip: For extra silkiness, strain the puree through a fine-mesh sieve.
- 3
Pat the scallops thoroughly dry with paper towels, then season generously on both sides with salt and pepper.
Tip: Dry scallops are essential for achieving a proper golden crust when searing.
- 4
Heat olive oil in a large skillet over high heat until shimmering, then carefully place scallops in a single layer.
Tip: Don't crowd the pan; work in batches if necessary to avoid steaming the scallops.
- 5
Sear the scallops for 2-3 minutes per side without moving them, until they develop a golden-brown crust and are opaque inside.
Tip: Resist the urge to flip them early—patience yields the best crust.
- 6
In a separate small skillet, melt remaining 2 tablespoons butter over medium heat, add sage leaves and cook until fragrant and slightly crispy, about 2 minutes.
Tip: Watch carefully as the sage can burn quickly; remove it once the butter becomes light brown.
- 7
Spoon warm parsnip puree onto each serving plate, arrange 3 scallops on top, and drizzle with the brown butter and crispy sage.
Tip: A squeeze of fresh lemon juice adds brightness to the rich, buttery flavors.
- 8
Garnish with lemon zest and serve immediately while scallops are still warm.
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