Scallops with Parsnip Purée and Lemon Beurre Monté | James Beard Foundation

Ingredients

• 6 large parsnips
• 1 cup whole milk
• 1/4 cup butter
• Kosher salt and freshly ground black pepper, to taste
• Ground nutmeg, to taste
• 1 tablespoon water
• 1/2 cup (1 stick) stick cold unsalted butter, cut into 1/2-inch pieces
• 1 teaspoon lemon juice
• Few drops of truffle oil (optional)
• Kosher salt and white pepper, to taste
• 1 1/2 pounds large sea scallops, patted dry
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Celery leaves