Seared Scallops with Potato and Parsnip Puree, Green Peppercorn Oil and Sherry Vinegar Recipe



Seared Scallops with Potato and Parsnip Puree, Green Peppercorn Oil and Sherry Vinegar Recipes

Ingredients :

1.5 tbsps fresh green peppercorns

100ml olive oil

2 parsnips, peeled

1 Russet potato, peeled

200ml milk

50g butter

4 giant scallops, fully defrosted

olive oil

sherry vinegar

sea salt, to taste

Method :

Lightly crush green peppercorns. Combine with oil in a small pan and set over low heat until oil is hot to the touch. Pour into a bowl and let stand one hour, covered. Quarter parsnips lengthwise and cut out their woody cores. Cut parsnips and potato into small cubes. Combine cubes with milk in a pan and bring to a boil over medium heat. Simmer, partially covered, 10-15 minutes or until vegetables are soft. Let cool to lukewarm, then puree vegetables with all their liquid and the butter, until smooth. Set a frying pan or grill pan over medium-high heat. Rub scallops lightly with a few drops of olive oil. When pan is very hot, lay scallops in pan. Sear for about 90 seconds, then turn over and sear 60 seconds more. Transfer to a plate.

While scallops are frying, reheat vegetable puree in a pot or in the microwave until hot. Divide puree between serving plates and top with scallops. Drizzle green peppercorn oil, a few drops of sherry vinegar, and any scallop juices over. Sprinkle with salt and serve immediately.

Serves 4

Supermarkets with gourmet or Japanese seafood sections frequently sell frozen giant sea scallops, which may be as large as 7-8cm across and 4cm thick. They spoil quickly once defrosted, so it's best to use them quickly after purchase. Their rich, full, almost meaty flavor is best showcased very simply - for example, with the herbal warmth of green peppercorns and the sweet pungency of sherry vinegar and parsnips.


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