Roasted Scallops with Parsnip Puree 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 to impress without spending hours in the kitchen. Sweet roasted scallops paired with silky parsnip puree create an elegant plate that comes together in under an hour. Parsnips are packed with fiber and vitamin C, making this a surprisingly nutritious indulgence. The best part is the simplicity, honestly. With just a few quality ingredients and straightforward technique, you get restaurant worthy results at home. Crispy sage leaves add a beautiful finishing touch that makes the whole thing feel special, and fresh lemon brightens everything up perfectly. Give this one a try and you'll see why it's become my go to for dinner parties.
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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