Pan Seared Scallops with Brussel Sprouts and Double Smoked Bacon
Ingredients
1/2 lb parsnips, peeled and diced
1 apple, peeled and diced
Salt and pepper
¼ cup diced double smoked bacon
2 cups shredded brussel sprouts
¼ cup butter
16 large scallops, U-10 size
Walnut oil
Cooking instructions:
Combine parsnips and apple in a medium saucepan. Add about 1-inch water, bring to a boil, reduce heat and simmer, covered, until tender. Drain and puree in food processor. For a very smooth texture, pass through a mesh strainer as well. Season to taste.
In a frying pan, sauté bacon until crisp. Add brussel sprouts and sauté 3 – 5 minutes until tender but still bright green.
Melt butter in a sauté pan over medium high heat. Season scallops with salt and pepper and place in pan; sear until golden, turning once. Place in 400°F oven for 3 minutes.
Spoon brussel sprouts mixture into the centre of each plate and top each with a scallop. Make a swoosh of parsnip puree beside sprouts. Drizzle walnut oil over scallops.
Makes 4 – 6 servings
Read more in Recipes and From Scratch
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