Scallops with Parsnip and a Citrus Vanilla Crumble
Delight in seared scallops served over parsnip puree, topped with a citrus vanilla crumble for a gourmet meal with sweet and tangy flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.floridacitrus.org.
Cooking tools:
- Microplane
- Saucepan
- Fine-mesh sieve
- Potato ricer
- Baking sheet
- Parchment paper
- Oven
- Saute pan
- Spatula
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Plate
- Tongs
- Whisk
- Spoon
- Pot
- Kitchen towel
- Fork
Ingredients
- 1 cup Florida Grapefruit Juice
- 1 teaspoon Florida Grapefruit zest, shaved with microplane
- 1 tablespoon Shallots, minced
- 1 tablespoon Apple cider vinegar
- 2 cups Parsnips, peeled, diced
- 1 cup Idaho potatoes, peeled, diced
- 1 cup Milk
- 1 stick Butter, unsalted
- Salt
- White pepper
- 1 each Vanilla bean, seeds removed
- 1 cup Panko breadcrumbs
- 3 tablespoons Olive oil
- 16 pieces Scallops, U-10
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