Cook scallops, undisturbed (repeat: do not move them), until they are deeply golden-brown on the first side, 3–4 minutes. Carefully let scallops rest in an oven (350 degrees....for no more then 1 min) As you're plating the dish.
- Just salt and white pepper on Scallops
- For Parsnip Puree
- 5 medium parsnips (1 pound), peeled & chopped into 1-inch pieces
- 2 table Spoons of un-salted butter
- 3 cups heavy cream (make sure parsnips are covered with cream)
- 1 Bay Leaf
- Freshly ground white pepper and salt, to taste
Tea Tree Mushrooms, Shimeji or King Oyster Mushrooms are flavorful and sexy on the plate.
Sauces: You choose citrus soy w/ sesame oil, citrus beurre blanc or my favorite balsamico (Villa Manodori Acute) it will change ya life.
Chef M-