Seared Scallops with Chanterelles and Parsnip and Pear Purée

Name: Seared Scallops with Chanterelles and Parsnip and Pear Purée
Yield: serves 4
Ingredients: 1 pound parsnips; 1/2 pound pears (about 1 large Bosc pear); 2 cups milk; 1/4 pound fresh chanterelle mushrooms; 2 tablespoons unsalted butter; 1 tablespoon chopped fresh parsley; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 12 sea scallops; Aged balsamic vinegar, for drizzling

December 14, 2011

This beautiful fall dish is a study in silken textures, from the velvety purée to the creamy interior of the ivory scallops. Quick searing gives the scallops a crispy, caramelized exterior that is well matched to the sweetness of the pear in the purée, while the chanterelles add texture, depth, and a luscious, buttery flavor. Although there are three separate parts to this recipe, it’s still relatively straightforward to prepare. Make the purée first, then hold it at room temperature; the searing and sautéing take no more than five minutes.

Recipe notes

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