Seared Scallops with Parsnip-Pear Puree

18 each large (dry packed) sea scallops (size U10)

Salt to taste

1 Tablespoon of grapeseed or canola oil

1 Tablespoon of butter

2 lbs parsnips peeled and cut into 2” pieces

2 each pear; peeled, quartered, and seeded

¼ lb of butter

½ cup of half and half

Pat scallops dry on both sides with a kitchen towel and season to taste with salt
In a pan large enough to hold all 16 scallops heat up the oil until hot and just begins to smoke
Carefully add scallops and cook for approx. 1.5 – 2 minutes on the first side or until the scallop is golden brown with caramelization then flip and add butter. When butter is melted and frothy spoon/baste over scallops aprox 1.5 – 2 minutes on second side
Remove scallops from pan and rest scallops on paper towel to absorb butter and oil
Place parsnips in pears in a pot and cover with water, boil until tender when pierced approx. 10-15 minutes
Strain parsnips and pears, reserve 1 cup of liquid
Melt butter into half and half and put into blender with parsnips and pears
Blend on high until smooth, add reserve cooking liquid one ¼ cup at a time to facilitate blending
Optional* pass through mesh strainer for smoother consistency
Can be made ahead of time and chilled to serve later

2 cups of Brussels Sprouts; cored and leaves separated

2 teaspoons grapeseed or canola oil

Salt and pepper to taste

Heat oil up in sauté pan over medium-high heat until hot
Add leaves and cook over medium-high for 1-1.5 minutes stirring frequently, leaves should be bright green and tender
Turn off heat, season with salt and pepper to taste

1 Tablespoon of chopped toasted slivered almonds

2 Tablespoons warm brown butter (butter cooked until brown and fragrant and strained through a fine strainer or coffee filter to remove solids)

Spoon puree onto a plate and push with the back of a spoon to smear it into a line
Place scallops into a puree and scatters Brussels sprouts around scallops
Sprinkle with chopped almonds and spoon brown butter around the plate