Scallops with parsnip puree
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 460, total fat 22 G., saturated fats 6 G., proteins 26 G., carbohydrates 41 G., fiber 8 G., cholesterol 62 mg, sodium 965 mg, sugar 15 G.
Calories 460, total fat 22 G., saturated fats 6 G., proteins 26 G., carbohydrates 41 G., fiber 8 G., cholesterol 62 mg, sodium 965 mg, sugar 15 G.
Scallops are a wonderful dinner choice: low in calories, high in protein, low in fat, and, most importantly, they cook in minutes. Pan-fry them and serve with parsnip purée—a healthy alternative to mashed potatoes. Parsnips are poached in milk, which gives them a pleasantly creamy flavor and a creamy texture when blended. Complete your dinner with a light salad of savory watercress, topped with toasted hazelnuts and thyme and drizzled with honey syrup.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.6 kg parsnips, peeled and chopped
- 1 cup of milk
- 2 tablespoons unsalted butter
- 2 tbsp + 1 tsp vegetable oil
- 0.7 kg large sea scallops, stems removed
- 1/4 tbsp. blanched hazelnuts, chopped
- 1 tbsp chopped fresh thyme
- 1 tbsp. honey
- 1/4 cup + 1 tbsp sherry vinegar
- 1 small shallot
- 3 cups watercress, tough stems trimmed
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Cooking the dish according to the recipe:
- In a medium saucepan, combine the parsnips with the milk and a generous pinch of salt. Cover and bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until tender, about 20 minutes. Transfer the mixture to a blender or food processor, add the butter, and puree. Season with salt and pepper to taste.
- Meanwhile, heat 2 tablespoons of vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and black pepper, add them to the skillet, and cook, undisturbed, until well browned, about 3 minutes. Flip and cook for about 1 minute more. Transfer to plates.
- Add the remaining 1 teaspoon of vegetable oil, hazelnuts, and thyme to the skillet. Cook, stirring and scraping the pan, until the nuts are golden brown, about 1 minute. Transfer everything to a bowl.
- Return the pan to the heat and add honey and 1/4 cup vinegar. Cook, swirling the pan, until thickened, about 1 minute.
- Thinly slice the shallots and place in a large bowl with the remaining 1 tablespoon vinegar, 1/4 teaspoon salt, and freshly ground black pepper to taste. Add the watercress and toss. Divide the watercress salad and parsnip purée among the scallops. Sprinkle with the nut mixture and drizzle with honey syrup.
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