Hello, my fine foodie friends!
I hope this post finds you all donning your imaginary chef hats, ready to dive into the art of simple sophistication. This week, I’ve traded my usual robust flavours and hearty dishes for something a bit more refined, yet brimming with comfort and warmth. Inspired by the glistening shores and the elegance of a top-notch seafood restaurant, I’ve decided to treat myself (and of course, all of you) to a dish that’s as delightful to the eyes as it is to the palate: Pan-Seared Scallops with Parsnip Puree and Apple-Cider Reduction.
Now, I know that scallops might seem a tad daunting to some. Maybe they’re something you reserve for a restaurant treat, but I’m here to tell you, they’re shockingly simple to prepare. And with a dish that has so few ingredients, the key is ensuring each one shines like a culinary star!
I started with the apple-cider reduction. As it simmered away gently on the stove, my kitchen was filled with the most comforting autumnal fragrance that made my heart sing a happy tune. I could have just stood there all day taking it in – but, of course, there was cooking to be done!
Moving on to the parsnip puree, I must admit, parsnips are an unsung hero in my kitchen. They have this unique sweetness that’s just begging to be paired with something rich and decadent. And once they were pureed to perfection, I might have sneaked in a few taste tests – for quality assurance, if nothing else.
Now, for the main event: the scallops. It’s all about the sear, my friends! Achieving that perfect golden crust gives you this welcoming textural contrast that’s nothing short of exquisite. A good sear also retains all those wonderful juices and ensures each scallop is as succulent as can be.
When it all comes together on the plate, it’s nothing short of majestic. The sweetness of the parsnips, the deep, almost caramel-like flavour of the apple-cider reduction, and the sea-kissed taste of the scallops transport you to a shoreline at sunset with every bite. And let me tell you, it’s a place I’m happy to linger.
This little culinary adventure was a reminder that sometimes, the simplest of dishes can offer the most extraordinary of pleasures. So don your imaginary chef hat (or a real one if you have it!) and treat yourself to a dish that’s sure to impress anyone who has the pleasure of joining your table.
Happy cooking, and I can’t wait to hear how your scallops turn out! Until next time, keep sizzling, food lovers!
Cheers,
Al
Ingredients
– 12 large scallops, side muscle removed, patted dry
– Sea salt, to taste
– Black pepper, freshly ground, to taste
– 1 tablespoon unsalted butter
– 2 tablespoons olive oil
For the parsnip puree:
– 500g parsnips, peeled and roughly chopped
– 250ml whole milk
– 100ml double cream
– Pinch of nutmeg
– Salt, to taste
– White pepper, to taste
For the apple-cider reduction:
– 250ml apple cider
– 1 teaspoon honey
– 1 sprig fresh thyme
– Salt, to taste
– 1 tablespoon unsalted butter
To garnish:
– Fresh thyme leaves
– Extra virgin olive oil, for drizzling
Method
1. Begin with the apple-cider reduction. In a small saucepan, combine the apple cider, honey, and thyme sprig. Bring to a simmer over medium heat. Reduce heat to low and let it simmer gently for 20-25 minutes, or until the liquid has reduced by half and has a syrupy consistency. Remove the thyme sprig, season with salt to taste, and whisk in 1 tablespoon of unsalted butter until glossy. Set aside and keep warm.
2. While the cider is reducing, make the parsnip puree. In a medium pot, bring the chopped parsnips, milk, and double cream to a simmer over medium heat. Cook for 15-20 minutes, or until the parsnips are tender when pierced with a fork. Carefully transfer the mixture to a blender, add a pinch of nutmeg, salt, and white pepper to taste. Blend until smooth and velvety. If the puree is too thick, you can adjust the consistency by adding a little more milk. Keep warm.
3. For the scallops, ensure they are dry and season them with sea salt and black pepper on both sides. Heat a large non-stick skillet over medium-high heat and add the olive oil. Once hot, add the scallops to the pan, being careful not to overcrowd, and sear for about 1-2 minutes on one side until they have a golden crust.
4. Add the tablespoon of butter to the pan, and as it melts, use a spoon to baste the scallops with the melted butter. Flip the scallops and cook for an additional 1-2 minutes on the other side. The scallops should be opaque and have a slight bounce back to the touch. Remove from the heat.
5. To assemble the dish, spoon a generous amount of parsnip puree onto each plate. Place the seared scallops on top of the puree. Drizzle with apple-cider reduction and garnish with fresh thyme leaves and a drizzle of extra virgin olive oil.
6. Serve immediately, and enjoy the delicate balance of sweetness from the parsnip and the reduction with the savory seared scallops.
