Seared Scallops with Yuzu Vinaigrette and Parsnip Puree Recipe :: The Meatwave
Well seared scallops are paired with a sweet parsnip purée and tangy yuzu vinaigrette to make a recipe that's equally simple and impressive.
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Cooking tools:
- Grill
- Griddle
- Food processor
- Pot
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Paper towel
- Refrigerator
- Plate
Ingredients
- 3/4 pound parsnips, peeled and and cut into 1/2-inch slices
- 3 tablespoons heavy cream
- 3 tablespoons butter, melted
- Kosher salt
- Freshly ground white pepper
- 2 tablespoons yuzu juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon mirin
- 1 1/4 pound dry sea scallops
- 1/2 cup watercress, washed and dried
- 1 to 2 Thai chilies, thinly sliced (optional)
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