Seared Scallops With Carambola Sauce, Parsnip And Succotash
Scallops are always a seafood fan favorite. I love pairing scallops with a delicate side, so that the fantastic flavor of the shellfish is not masked or overpowered. Carambola (or starfruit) is...
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Cooking tools:
- Blender
- Fine-mesh sieve
- Cast iron skillet
- Saute pan
- Oven
- Pot
- Chef's knife
- Cutting board
- Peeler
- Colander
- Whisk
- Tongs
- Plate
Ingredients
- 18 large scallops (preferably from Maine)
- Salt
- pepper
- 1 tablespoon olive oil
- 3 parsnips
- 2 cups water
- 2 cups heavy cream
- 1 lemon
- 1 tablespoon butter
- 1 bunch fresh thyme
- 2 ears corn
- 1/2 cup fava beans
- 1/2 cup English peas
- 1/2 cup lima beans
- 1 bunch chives
- 3 carambola (starfruit)
- 1 bottle white wine
- 1 cup sugar
- 1 vanilla bean
- 1 cup butter
- 1 lime
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