Pan-Seared Scallops with Truffled...Pan-Seared Scallops with Truffled Parsnip Mousseline & Beurre Noisette Emulsion

Exquisite diver-caught scallops perfectly caramelized, resting atop a velvet-smooth parsnip purée infused with black winter truffle, finished with a complex nutty brown butter reduction.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine parsnips and heavy cream. Simmer over medium heat until parsnips are completely tender, about 15 minutes.

2. 02

   Transfer the parsnips and cream to a high-speed blender. Add 20g of butter and the minced truffle. Blend until silky smooth. Season with fine sea salt and keep warm in a bain-marie.

3. 03

   For the Beurre Noisette Emulsion: Place 50g of butter in a light-colored pan over medium heat. Cook until the milk solids turn golden brown and smell nutty. Immediately remove from heat and strain through a fine-mesh sieve.

4. 04

   In another small pan, reduce the white wine and minced shallots by half. Whisk in the remaining cold butter cubes one by one, then slowly drizzle in the browned butter while whisking constantly to emulsify. Season and keep warm (do not boil).

5. 05

   Pat the scallops extremely dry with paper towels. Season only the top and bottom with salt just before cooking.

6. 06

   Heat grapeseed oil in a stainless steel skillet over high heat until wisps of smoke appear. Carefully place scallops in the pan. Sear undisturbed for 2 minutes until a deep golden crust forms.

7. 07

   Flip the scallops, add a small knob of butter to the pan, and baste for 30 seconds. Remove immediately to a warm plate.

8. 08

   To plate: Spoon a generous circle of truffled parsnip mousseline onto the center of each plate. Arrange three scallops on top. Froth the butter emulsion with an immersion blender and drizzle the foam around the plate. Garnish with Fleur de sel and micro-herbs.