Seared Scallops with Creamy Parsnip & Hazelnut Puree

Ingredients

• 250 g Large Sea Scallops
• 3 medium Parsnips
• 1/4 cup Hazelnuts
• 1/2 cup Vegetable or Chicken Broth
• 1/4 cup Unsweetened Almond Milk
• 1 clove Garlic
• 2 tbsp Olive Oil
• 1/2 medium Lemon
• 1 tsp Fresh Thyme
• to taste Sea Salt
• to taste Black Pepper
• 1 tsp Ghee or Butter

Instructions

1. Prepare Parsnip Puree: Peel and chop parsnips into 1-inch pieces. In a dry skillet, toast hazelnuts over medium heat for 3-5 minutes until fragrant. Rub off any loose skins (if not blanched) and roughly chop. Set a few pieces aside for garnish.
2. Cook Parsnips: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped parsnips and gluten-free broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the parsnips are very tender.
3. Blend Puree: Drain most of the liquid from the cooked parsnips (reserve a tablespoon or two). Transfer parsnips and the majority of the toasted hazelnuts to a blender or food processor. Add almond milk, a pinch of salt, and black pepper. Blend until very smooth and creamy, adding a splash of reserved cooking liquid if needed to reach desired consistency. Keep warm.
4. Prepare Scallops: Pat the scallops thoroughly dry with paper towels – this is crucial for a good sear. Season lightly with sea salt and black pepper.
5. Make Lemon-Thyme Drizzle: In a small bowl, whisk together the juice and zest from half a lemon, chopped fresh thyme, and 1 tablespoon of extra virgin olive oil. Season with a pinch of sea salt.
6. Sear Scallops: Heat a large non-stick or cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil (and optional ghee/butter) until shimmering and just starting to smoke. Place the dry scallops in a single layer, ensuring not to overcrowd the pan. Sear for 1.5-2 minutes per side until golden brown, caramelized, and opaque throughout. Do not overcook.
7. Serve: Spoon the warm parsnip and hazelnut puree onto two plates. Artfully arrange the seared scallops on top of the puree. Drizzle generously with the lemon-thyme mixture. Garnish with the reserved chopped toasted hazelnuts.

Nutrition (per serving)