Recipe Information

• Servings: 4
• Total Time: 1 hour
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Difficulty: Intermediate

Ingredients

For the Scallops

• 8 large scallops
• 2 parsnips
• Milk (as needed)
• 4 walnut halves
• Chervil (for garnishing)
• Olive oil (for cooking)
• Truffle (for garnishing)
• Salt (to taste)
• Black pepper (to taste)

For the Champagne Sauce

• ½ shallot
• 100 ml champagne
• 1 tablespoon cream
• 30 g butter
• 1 pinch of salt
• Freshly ground black pepper (to taste)

Instructions

1. Prepare Parsnip Purée:
   1. Peel 1 parsnip and cut it into pieces.
   2. Add enough water and cream (half and half) to cover the pieces.
   3. Cook until soft, then blend until smooth.
2. Make Parsnip Brunoise:
   1. Cut ½ parsnip into tiny cubes (brunoise).
   2. In a pan, heat a drizzle of olive oil and sauté the brunoise until lightly browned.
   3. Add chopped walnut halves and minced chervil, and season with salt and pepper.
3. Prepare Parsnip Chips:
   1. Slice ½ parsnip thinly.
   2. Fry in hot oil (170°C) until lightly golden and crispy.
   3. Season with a pinch of salt.
4. Make Champagne Sauce:
   1. Finely chop the shallot and place it in a small pan.
   2. Add champagne and bring to a boil.
   3. Stir in cream and let it reduce for 1 minute.
   4. Add butter while stirring until melted.
   5. Strain the sauce to remove solids, and season with salt and pepper.
5. Cook the Scallops:
   1. Season the scallops with salt.
   2. In a hot pan with a drizzle of olive oil, sear the scallops for 1 minute on each side until golden brown.
6. Plating:
   1. Using a ring mold, spread the parsnip purée on the plate.
   2. Add the brunoise in the center.
   3. Arrange the scallops on top.
   4. Add 4 small dollops of purée around the scallops, and place the parsnip chips on top.
   5. Drizzle the champagne sauce, and finish with truffle shavings and chervil for decoration.

Notes

For an extra touch, consider adding a splash of truffle oil to the purée for enhanced flavor.

Recipe Tips

• Ensure scallops are dry before searing for a nice crust.
• Feel free to substitute other seasonal vegetables for the brunoise.

Nutritional Information

Approximately 320 calories per serving.

Frequently Asked Questions (FAQ)

Can I use frozen scallops for this recipe?

Yes, but ensure they are fully thawed and patted dry before cooking for the best results.

What can I substitute for champagne in the sauce?

Sparkling white wine or non-alcoholic sparkling cider can be used as a substitute.

How do I store leftovers of this dish?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Can I make the parsnip purée ahead of time?

Yes! You can prepare the purée in advance, just reheat gently before serving.

What other garnishes would complement this dish?

Fresh herbs like dill or microgreens would add a nice fresh touch.