Most people are afraid to cook pan-seared scallops as they are unsure how to prepare and cook them properly. However, you will realize that once you try this recipe, you will be making pan-seared scallops with ease. Scallops can be seared, broiled, baked and take just a few minutes to cook. The key is not touching them while they are cooking (even though you may be tempted). Once you have successfully prepared scallops, you will be tempted to add them to your plethora of recipes. Succulent pan-seared scallops will be on your menu at least once a week.
Turnip Pea Puree
Some of you may ask: What does a turnip taste like? The turnip will never win the “sexy” vegetable award but they are quite unique in taste. Turnips are considered a very healthy ingredient, packed with nutrients and low in calories. They have high levels of Vitamin A, C, K, fiber and calcium. They also make an excellent substitute for potatoes, and in this recipe we will boil them together. By cooking the turnips, potato and peas together you will make a beautiful accompaniment to our pan-seared scallops.
Broccolini-What is it?
Broccolini, also known as baby broccoli, is a hybrid of broccoli and Chinese broccoli. It is less bitter than broccoli rabe and it easy to prepare. You can sauté, steam, boil, stir fry or consume it raw. For this recipe, we are cutting off the long stems (which are edible) and blanching the broccolini. Broccolini is high in Vitamin C and also contains a significant amount of vitamin A and fiber. This dish is chock full of vitamins and is a healthy dish that you and partner can enjoy.
Porcini Mushroom Sauce
Porcini mushrooms have a nutty, earthy flavor to them. The mushrooms provide a depth of flavor to the succulent scallops. Porcini mushrooms can be found fresh or dried as they are not always in season. In this recipe, I used dried mushrooms which were soaked in warm water until they softened and expanded. I recommend that you hydrate your mushrooms before you start cooking your vegetables, so they are ready to be added into the sauce when ready.
Preparation and Plating
As you read the recipe, you may think that this dish is too complicated to make. The key to mastering this recipe is to gather all of your ingredients and follow the instructions. To plate the succulent pan-seared scallops, first you add the porcini mushroom sauce in the center of your plate. Then you add the turnip, potato, pea puree. Add a few sprigs of broccolini and lastly add your pan-seared scallops. This scallop dish will impress your partner and serve as an aphrodisiac to your beautiful evening. If you have any questions or would like a modification, please feel free to e-mail us.
Succulent Pan Seared Scallops with Turnip Pea Puree Broccolini and Bourbon Cream Sauce
- 1 lb(s) Sea Scallops U10
- 2 whole Parsnips Peeled Medium Diced
- 1 whole Potato Peeled Medium Diced
- 5 ounce(s) Sweet Peas
- 1 bunch(s) Broccolini Tops
- 2 tbsp(s) Butter
- ½ bunch(s) Scallions
- 1/2 cup(s) Heavy Cream
- 1 tsp(s) Pepper Flakes
- 1 To Taste Salt & Pepper Black Truffle Salt Preferred
- 3 tbsp(s) Olive Oil
Porcini Bourbon Mushroom Cream Sauce
- 4 ounce(s) Porcini Mushrooms Re-Hydrate
- ½ cup(s) Heavy Cream
- 2 tbsp.(s) Butter
- 2 ounce(s) Bourbon Makers Preferred
- ½ tsp(s) Garlic Minced
- Clean your scallops by pulling off side muscle and set aside.
- Place the dry Porcini mushrooms in water to clean and rehydrate and set aside.
- Peel the parsnips and potato.
- Cut the parsnips and potato into medium diced pieces, trying to ensure that all the pieces are same size for even cooking.
- Place potato, parsnips and peas into sauce pot and boil for 10-15 minutes.
- Prepare the butter, heavy cream and scallions. These will be added to the parsnip puree.
- Wash the broccolini and cut the lower stems. Bring the water to a boil with salt to blanch your broccolini.
- Once the water is boiled, blanch the broccolini for 2-4 minutes and remove. Set aside for later usage.
- Gather the butter, heavy cream, porcini mushrooms and bourbon. Set aside for pan sauce when the scallops are cooked.
- Gather the ingredients for sautéed broccolini and set aside.
- After 15 minutes the parsnips and potato should be cooked and ready to puree, drain the water and add butter, scallions, heavy cream, black truffle salt and pepper.
- Using a hand blender or a potato masher, begin to puree the sweet peas, parsnips and potato until smooth and creamy.
- Sample your puree for taste and set aside.
- Place oil in sauté pan. When heated, sauté the garlic and broccolini. Finish with a few pepper flakes and set aside.
- Place a non stick pan on the stove with oil and let it get really hot.
- Place your scallops into the hot pan. Do Not Season scallops this will not sear the scallop properly. Also season scallops after you turn them.
- Cook for 5-7 minutes on one side not get a nice sear on the scallop. The sugar and sweetness of the scallop will cause the scallop to caramelize. Once you get a nice golden crust turn the scallop over and cook for another 5 minutes to caramelize and cook the other side.
- Remove the scallops from the pan. Add the porcini mushrooms, garlic and sauté until the mushrooms get crispy.
- Deglaze the pan by adding the bourbon into pan for flambé. [Note: Stand back from the pan when adding bourbon because it will cause the bourbon to ignite causing a flame you don't want it to catch or you will get burned.]
- Let the alcohol in the bourbon burn out for 1 minute. Add the heavy cream and butter to pan and begin to reduce your sauce. Cook till you get a smooth and thick consistency. Plate up your, mashed potato, broccolini placing scallops onto mashed pour sauce over scallops.