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Executive Chef Pascal Bernou
France
Maison Rougié
- French Tradition
- Timeless
Pan-fried scallops with parsnip purée
Roasted scallops served with parsnip purée offer an elegant fusion of land and sea. Lightly seared to bring out their melt-in-the-mouth texture and briny flavour, the scallops pair perfectly with the slightly sweet, mellow flavour of the parsnip. A refined, seasonal recipe, ideal for showcasing an exceptional ingredient with simplicity and a modern twist.
4 pers.
30 min
Ingredients
- 12 scallops
- 100g butter
- 100ml olive oil
- 200g parsnips
- 100ml crème fraîche
- 100ml Espelette chilli vinegar
- Salt and pepper
- Herbs for garnish
4 pers.
30 min
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Preparation
1
Mash the parsnips by cooking them in crème fraîche and a little water
2
Blend thoroughly once cooked
3
Sear the scallops in olive oil and butter
4
Arrange a swirl of parsnip purée on a warm plate
5
Place the scallops
6
Drizzle with Espelette chilli vinegar
7
Garnish with fresh herbs
8
Season with fleur de sel and freshly ground pepper
Chef's Tip
Any seasonal purée will be perfect.
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