Seared Scallops with Parsnip-Pear Puree • St. Francis Winery & Vineyards

Ingredients

• Pair with Chardonnay
• Pat scallops dry on both sides with a kitchen towel and season to taste with salt
• In a pan large enough to hold all 16 scallops heat up the oil until hot and just begins to smoke
• Remove scallops from pan and rest scallops on paper towel to absorb butter and oil
• Place parsnips in pears in a pot and cover with water, boil until tender when pierced approx. 10-15 minutes
• Strain parsnips and pears, reserve 1 cup of liquid
• Melt butter into half and half and put into blender with parsnips and pears
• Blend on high until smooth, add reserve cooking liquid one ¼ cup at a time to facilitate blending
• Optional* pass through mesh strainer for smoother consistency
• Can be made ahead of time and chilled to serve later
• Heat oil up in sauté pan over medium-high heat until hot
• Add leaves and cook over medium-high for 1-1.5 minutes stirring frequently, leaves should be bright green and tender
• Turn off heat, season with salt and pepper to taste
• Spoon puree onto a plate and push with the back of a spoon to smear it into a line
• Place scallops into a puree and scatters Brussels sprouts around scallops
• Sprinkle with chopped almonds and spoon brown butter around the plate