Scallops with Parsnips
Ingredients
- Ingredients
- 4 Scallop (ready to cook without the muscle)
- 2 Parsnips
- 200 milliliters fish stock
- 100 milliliters white wine
- 100 milliliters Whipped cream
- 2 centiliters Noilly Prat
- 3 Tbsps butter
- 250 grams Peas
- 400 milliliters Vegetable broth
- ½ bunch Basil
- 50 milliliters milk
- salt
- peppers (freshly ground)
- black Truffle (as desired)
Preparation steps
Rinse scallops and pat dry.
Peel the parsnips and cut into columns. Boil in salted water until al dente, about 2-3 minutes.
Add the fish stock and white wine to a saucepan and let boil down to 1/3 or original amount. Add the cream and vermouth and season with salt and pepper.
Cook the peas in the vegetable broth about 5-6 minutes. Simmer, then drain. Puree with hot milk and basil. then pass through a sieve. Add milk or broth as needed until the puree is smooth, then stir in 1 tablespoon of cold butter and season with salt.
Fry the scallops slowly in warm butter (1 tablespoon) on both sides, about 2 minutes. Season with salt and pepper.
Add the parsnips to the residual hot butter and cook. Then arrange on warmed plates. with scallops and puree on top. Drizzle the sauce. Serve as desired with black truffle slices and garnished with parsnips.
