Seared Hokkaido Scallops with...Seared Hokkaido Scallops with Smoked Parsnip Velouté and Chorizo Emulsion

Buttery, pan-seared scallops served over a silky smoked parsnip purée, finished with a vibrant spicy chorizo-infused oil and delicate micro-herbs.

Ingredients

Cooking Instructions

1. 01

   Boil the chopped parsnips in salted water until very tender, approximately 12 minutes. Drain thoroughly.

2. 02

   Transfer the hot parsnips to a high-speed blender. Add the cream, 25g of butter, and liquid smoke. Blend until perfectly smooth, then pass through a fine-mesh chinois for a silky texture. Keep warm.

3. 03

   Prepare the chorizo emulsion by heating the grapeseed oil and diced chorizo in a small saucepan over low heat for 8 minutes. Strain through a coffee filter to obtain a clear, bright red oil.

4. 04

   Pat the scallops extremely dry with paper towels. Season only the top and bottom surfaces with a touch of sea salt.

5. 05

   Heat a heavy-bottomed stainless steel pan over high heat. Add a teaspoon of neutral oil. Once whispering smoke appears, place scallops in the pan. Sear undisturbed for 90 seconds to achieve a hard, golden-brown crust.

6. 06

   Flip the scallops, add the remaining 25g of butter to the pan, and baste for 30 seconds. Remove from the pan immediately to prevent overcooking.

7. 07

   To serve, place a generous spoonful of parsnip velouté in the center of a warmed plate. Arrange three scallops atop the puree. Drizzle the chorizo oil around the edges and garnish with lemon zest and micro-cilantro.