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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 |
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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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