Seared Scallops with Parsnip Purée and Caviar
Servings 3
Ingredients
- 6 whole scallops
- 1 tbsp pastured butter French or Italian
- 3 tsp wild caviar I used lumpfish
- 1 wedge lemon juice of
- 1 tsp lemon zest
- 1/2 cup organic coconut cream
- 1 tbsp goat cheese
- 3-6 whole radicchio leaves
- 3 large parsnips
- cracked black pepper
- sea salt
- 2 tbsp olive oil
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment or tin foil.
- Peel parsnips and chop into small cubes. Place parsnip cubes on lined baking sheet and lightly coat with olive oil and salt.
- Bake parsnips in oven for 35-40 minutes until soft and golden brown.
- While parsnips are roasting, season scallops with salt and pepper on all sides and set aside.
- Zest lemon into a small bowl, add coconut cream and goat cheese. Lightly whisk the mixture and set aside.
- Wash radicchio and pat dry. Gently peel individual leaves from the bulb. Set one to two leaves on each desired plate.
- Once parsnips are baked put into a blender or Vitamix. Pour in cream mixture and blend until smooth. I kept my purée slightly "chunky"; not perfectly smooth. Set aside.
- Heat a large skillet with the pastured butter on medium-high heat. Wait until the butter completely melts and the pan is very hot.
- Place seasoned scallops in the heated pan and let the bottom sear for only 60-90 seconds. Flip (preferably with tongs) to cook the same amount of time on the other side.
- Once scallops are seared on both sides, remove from heat.
- Scoop out about a 1/4 cup of the parsnip purée onto each radicchio "boat". Place one scallop on top of each parsnip-filled boat.
- Optionally drizzle each boat with pan drippings.
- Top each scallop with a 1/2 tsp of caviar for added elegance. Enjoy this simple yet decadent dish!