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

Name: Seared Scallops with Parsnip-Pear Puree • St. Francis Winery & Vineyards
Ingredients: 18 each large (dry packed) sea scallops (size U10); Salt to taste; 1 Tablespoon of grapeseed or canola oil; 1 Tablespoon of butter; 2 lbs parsnips peeled and cut into 2” pieces; 2 each pear; peeled, quartered, and seeded; ¼ lb of butter; ½ cup of half and half; 2 cups of Brussels Sprouts; cored and leaves separated; 2 teaspoons grapeseed or canola oil; Salt and pepper to taste; 1 Tablespoon of chopped toasted slivered almonds; 2 Tablespoons warm brown butter (butter cooked until brown and fragrant and strained through a fine strainer or coffee filter to remove solids)

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Delicious culinary pairings perfect for serving alongside St. Francis wines.

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Ingredients

18 each large (dry packed) sea scallops (size U10)
Salt to taste
1 Tablespoon of grapeseed or canola oil
1 Tablespoon of butter
2 lbs parsnips peeled and cut into 2” pieces
2 each pear; peeled, quartered, and seeded
¼ lb of butter
½ cup of half and half
2 cups of Brussels Sprouts; cored and leaves separated
2 teaspoons grapeseed or canola oil
Salt and pepper to taste
1 Tablespoon of chopped toasted slivered almonds
2 Tablespoons warm brown butter (butter cooked until brown and fragrant and strained through a fine strainer or coffee filter to remove solids)