Sea Scallops with Orange-Parsnip Purée and Gran Queso®

Sea Scallops with Orange-Parsnip Purée and Gran Queso®

prep time

minutes
cook time

minute
servings
8

Ingredients





















Cooking Instructions

For scallops:


1

In a glass dish or plastic bag, mix the olive oil, orange juice, bay leaf, coriander, sea salt, and cracked pepper. Add the scallops; stir to coat. Cover and refrigerate 1 hour to marinate.


For orange-parsnip puree:


1

Cook the parsnips in boiling water until tender, 10 to 15 minutes. Drain. While still hot, combine the parsnips with the juice, orange zest, butter, salt, and pepper to taste. Process until smooth. Keep warm.


For hazelnut butter:


1

In a food processor, combine the hazelnuts, sugar, and salt. Process until a very smooth paste forms. (The mixture is quite thick.)


2

To complete the recipe, Heat oven broiler to high. Heat a large sauté pan on high heat. Drain, and sear sea scallops about 3 minutes per side. Cover with the cheese. Place the pan under the broiler until the cheese is bubbling, about 1 minute. Serve 2 scallops per plate, with parsnip puree, and hazelnut butter.


Ingredients





















Cooking Instructions

For scallops:


1

In a glass dish or plastic bag, mix the olive oil, orange juice, bay leaf, coriander, sea salt, and cracked pepper. Add the scallops; stir to coat. Cover and refrigerate 1 hour to marinate.


For orange-parsnip puree:


1

Cook the parsnips in boiling water until tender, 10 to 15 minutes. Drain. While still hot, combine the parsnips with the juice, orange zest, butter, salt, and pepper to taste. Process until smooth. Keep warm.


For hazelnut butter:


1

In a food processor, combine the hazelnuts, sugar, and salt. Process until a very smooth paste forms. (The mixture is quite thick.)


2

To complete the recipe, Heat oven broiler to high. Heat a large sauté pan on high heat. Drain, and sear sea scallops about 3 minutes per side. Cover with the cheese. Place the pan under the broiler until the cheese is bubbling, about 1 minute. Serve 2 scallops per plate, with parsnip puree, and hazelnut butter.


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