1.5 tbsps fresh green peppercorns
100ml olive oil
2 parsnips, peeled
1 Russet potato, peeled
4 giant scallops, fully defrosted
sea salt, to taste
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.
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.
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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