Recipe courtesy of Charles Mereday
Episode: Naples
Total:
1 hr
Active:
40 min
Yield:
4 to 6 small plates
Level:
Intermediate

Ingredients

  • 4 cups balsamic vinegar
  • 1/4 cup granulated sugar 
  • 1 pound parsnips, peeled and chopped into even pieces 
  • 2 cups heavy cream 
  • Salt and pepper
  • Salt and pepper 
  • 1 1/2 pounds large scallops (preferably U-8 or U-10)  
  • 4 tablespoons extra-virgin olive oil 
  • 5 ounces baby carrots, halved lengthways 
  • 4 ounces (1 stick) unsalted butter 
  • 4 sprigs fresh thyme 
  • 2 cups micro arugula or baby arugula 
  • Lemon juice, for garnish 
  • Truffle oil, for garnish 

Directions

For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan. Bring to a boil, reduce the heat and simmer until reduced by three-quarters of its original volume. Set aside to cool.

For the parsnip puree: place the parsnips in a heavy-bottomed saucepan, add enough heavy cream to cover and bring to a slow boil. Reduce the heat and simmer until the parsnips are cooked. Place in a blender and process until smooth. Season to taste with salt and pepper.

Next, carefully remove the connective tissue found on the side of each scallop, if applicable. Pat dry with a paper towel and season both sides with salt and pepper. In a small saute pan, heat 2 tablespoons of the olive oil over high heat to smoke point, then place half of the dry, seasoned scallops in the pan, being careful to not splash the oil. When the scallops are golden brown and have released from the pan, turn over and sear on the opposite side. Add half of the carrots, half of the butter and half of the thyme to the pan. When the butter begins to foam, lower the heat and carefully angle the pan so the butter is to one side, and baste the scallops while they finish cooking. Repeat the process with the rest of the scallops in a new pan or quickly rinse the previous pan.

In a bowl, mix the arugula with a touch of lemon juice, truffle oil and salt.

Serve the scallops on a warm plate over the parsnip puree. Garnish the plate with baby carrots, truffled arugula and the balsamic reduction.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Seared Sea Scallops

Seared Sea Scallops

Recipe courtesy of Home Skillet Truck

Pan-Seared Scallops in Seaweed Butter

Recipe courtesy of Luke Nguyen

Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto 2

Recipe courtesy of Bobby Flay

Chuck's Eat the Street-Pan Seared Diver Scallops and Sea Urchin Beurre Blanc

Recipe courtesy of Chuck Hughes

Pan Seared Scallops with a Tomato and White Chocolate Beurre Blanc

Recipe courtesy of Kelsey Nixon

Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry

Recipe courtesy of Tyler Florence

Pan-Seared Scallops, Fried Grits, Collard Greens, Smoked Bacon and Tabasco Aioli

Recipe courtesy of Bistro 22

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c
On Tonight
On Tonight

Good Eats

8pm | 7c

Good Eats: Reloaded

8:30pm | 7:30c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats: Reloaded

10:30pm | 9:30c
11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

12am | 11c

Good Eats: Reloaded

12:30am | 11:30c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats: Reloaded

2:30am | 1:30c
3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here