Scallops with Parsnips

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Scallops with Parsnips
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
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)
How healthy are the main ingredients?
Whipped creamBasilParsnipsalt

Preparation steps

1.

Rinse scallops and pat dry.

2.

Peel the parsnips and cut into columns. Boil in salted water until al dente, about 2-3 minutes.

3.

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.

4.

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.

5.

Fry the scallops slowly in warm butter (1 tablespoon) on both sides, about 2 minutes. Season with salt and pepper.

6.

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.