Scallops on Saffron Parsnip Purée with Sage Peanut Butter - photo 1
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Scallops on Saffron Parsnip Purée with Sage Peanut Butter

Dishes for Special Occasions Fish dishes Dinners 45 min Medium 5 wyświetleń ~40.27 PLN - (0)
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Description

This dish is the essence of the philosophy 'less is more'. It is a proposal for two, perfect for a romantic dinner, anniversary, or any special occasion when you want to impress with flavor and elegance without spending the whole day in the kitchen. The sweetness of perfectly seared scallops (Saint Jacques) pairs wonderfully with the earthy, slightly sweet note of creamy parsnip purée, enhanced by the luxurious aroma of saffron. The dish is completed with a sauce based on browned butter (beurre noisette) with crispy sage leaves, which brings a deep, nutty flavor. Crunchy toasted hazelnuts add the final texture. The dish is not only exquisite in taste but also looks stunning on the plate, creating a composition of colors – from the golden purée, through the white and caramel of the scallops, to the amber color of the butter. It is a culinary experience that proves that a few perfectly chosen ingredients can create a true work of art.

Ingredients (10)

Servings:
2
  • Scallops (Saint Jacques shellfish) 7.2 szt.
  • Parsnip 400 g
  • Butter 80 g
  • 30% cream 50 ml
  • Fresh sage 0.1 pęczków
  • Olive oil 15 ml
  • Sea salt 3 g
  • 🌿 Przyprawy
  • Saffron 0.1 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Hazelnuts 15 g
💰 Szacowany koszt dania: ~40.27 PLN (20.13 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Saffron Parsnip Purée

1

Start by preparing the parsnip. Wash it thoroughly under running water, then peel it using a vegetable peeler, just like a carrot. Cut off the tough ends. Chop the roots into even, small cubes about 1 cm on each side. The smaller the pieces, the faster they will cook.

Ingredients: Parsnip
Use a sharp knife and a stable cutting board. Even pieces will ensure that they all cook at the same time, which is key for a smooth purée consistency.
2

Transfer the chopped parsnip to a small pot. Cover it with cold water, ensuring it completely submerges the vegetables. Add a generous pinch of salt. Bring to a boil over medium heat, then reduce the heat and cook covered for about 15-20 minutes. The parsnip is ready when a fork goes into it with no resistance.

Ingredients: Parsnip, Sea salt
Do not cook the parsnip for too long, as it will become watery. Check for tenderness every few minutes after 15 minutes of cooking. Once cooked, drain it very thoroughly in a sieve.
3

While the parsnip is cooking, heat the 30% cream in a small saucepan over very low heat. Do not bring to a boil. When the cream is hot, remove it from the heat and add the saffron threads. Stir and let it sit for 10 minutes to allow the saffron to release its color and aroma. The cream should take on a beautiful golden color.

Ingredients: 30% cream, Saffron
Heating the cream is crucial for the saffron to infuse properly. If you add it to cold cream, the effect will be much weaker. Use the smallest burner.
4

Thoroughly drained, hot parsnip transfer to the blender jar. Add 20g of butter and the prepared saffron cream. Blend on high speed for 1-2 minutes until you achieve a perfectly smooth, velvety consistency without lumps. Season to taste with salt and freshly ground pepper. Cover and set aside in a warm place.

Ingredients: Parsnip, Butter, 30% cream, Sea salt, Pieprz czarny świeżo mielony
A high-powered jug blender will work best. A hand blender (immersion blender) can also do the job, but it may require more effort. If the purée is too thick, add a little more warm cream or milk.

Preparation of Additions

5

If you are using hazelnuts, prepare them now. Heat a small, dry skillet over medium heat. Add the nuts and toast them for 2-3 minutes, stirring or shaking the pan frequently, until they start to smell fragrant and brown spots appear on them. Be careful not to burn them. Transfer them to a cutting board and chop coarsely with a knife.

Ingredients: Hazelnuts
Toasting releases essential oils in the nuts, which significantly enhances their flavor. Don't walk away from the pan, as the nuts can burn very quickly.

Main Course (Scallops and Butter)

6

Prepare the scallops. If they have a tough side muscle, remove it with your fingers. Pat each scallop very dry with a paper towel – this is absolutely crucial for achieving a crispy crust. Season them on both sides with salt and freshly ground pepper just before frying.

Ingredients: Scallops (Saint Jacques shellfish), Sea salt, Pieprz czarny świeżo mielony
The moist surface of the scallops will cause them to steam instead of sear, and they will never achieve a beautiful caramel color. You can dry them and place them uncovered in the fridge for 15 minutes, which will further dry them out.
7

In a small pan, preferably with a light-colored bottom, melt the remaining 60g of butter over medium heat. Once it melts and starts to foam, add the sage leaves. Continue heating, gently stirring, for about 2-4 minutes. The butter will begin to change to an amber color and smell nutty, with brown specks forming at the bottom. The sage will become crispy. Immediately remove the pan from the heat to stop the burning process.

Ingredients: Butter, Fresh sage
Use a pan with a light bottom (e.g., stainless steel) to monitor the color of the butter. It's easy to burn it in a black pan. The moment between perfect 'beurre noisette' and burnt butter is a matter of seconds, so stay alert!
8

In a large skillet (preferably stainless steel or cast iron), heat a tablespoon of olive oil over high heat. The skillet must be very hot. Place the seasoned scallops in the skillet, leaving space between them. Sear without moving for 1.5-2 minutes on one side, until they achieve a deep golden-brown color. Flip them to the other side and sear for another 60-90 seconds. The scallops should be firm to the touch and opaque.

Ingredients: Scallops (Saint Jacques shellfish), Olive oil
Do not overcrowd the pan – fry in batches if necessary. Too many scallops at once will lower the temperature of the pan and they will start to cook in their own juices. The frying time depends on the size of the scallops – the key is to watch the color.

Serving

9

Immediately proceed to serving. On two warmed plates, place a portion of warm parsnip purée, creating a flat base in the center or an artistic swoosh with a spoon. On the purée, arrange 3 sautéed scallops. Generously drizzle with the prepared sage brown butter, ensuring that the brown bits from the bottom of the pan also make it onto the plate. Garnish with crispy sage leaves and sprinkle with toasted hazelnuts. Serve immediately.

Ingredients: Hazelnuts
Heating the plates is important so that the dish doesn't cool down too quickly. You can place them in an oven preheated to 50°C for a few minutes. The aesthetics of serving is part of the experience – have fun with the presentation!

Fun Fact

💡

The scallop shell, known as the shell of St. James, has been a symbol of pilgrims traveling to Santiago de Compostela in Spain since the Middle Ages. Pilgrims wore it as proof of their journey.

Best for

Romantyczna kolacja Rocznica Sylwester Elegancka przystawka na przyjęciu

Tips

🍽️ Serving

The dish is complete on its own, but if you want to add a green touch, blanched asparagus or a handful of fresh arugula drizzled with lemon works great. Serve with well-chilled, dry white wine with mineral notes, such as Chablis, Sancerre, or Sauvignon Blanc from New Zealand.

🥡 Storage

This dish is meant to be consumed immediately. Reheated scallops become tough and rubbery. If you have any leftover ingredients, the parsnip purée can be stored in the fridge for up to 2 days and reheated in a saucepan with a little milk or cream. Fried scallops are best eaten cold, for example, in a salad the next day.

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