Tuesday, May 29, 2012

Seared Scallops with Pan Sauce over Parsnip Puree - May 24, 2012

After a recent visit to a neighborhood restaurant, I was inspired to make this meal.  Nick and I had two deliveries worth of CSA parsnips, and this was the perfect use for all of them.  I followed the instructions for pureed vegetables in How to Cook Everything.  This simply involved cooking the parsnips in boiling water for 15 minutes, straining, and blending in the food processor with a little reserved cooking water and some butter until they got to the creamy consistency that I wanted.

I also consulted Mr. Bittman for the scallop recipe.  He says to use half butter and half olive oil in the saute pan and cook the scallops over medium-high heat for about two minutes per side.  The pan sauce is just lemon juice added to the pan after the scallops have been removed, combined with all the delicious brown bits and the remaining fat, and cooked for another two minutes until it all forms a nice glaze.  We garnished our bowls with fresh parsley.  The whole meal was incredibly delicious and couldn't have been simpler to make.
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