Scallops, Parsnip Puree, Hericot Verts

On a recent night in, we decided to play my version of Iron Chef. Whitney went to the market and brought home whatever ingredients struck her fancy. One of the results was this scallop dish. 

The combination of ingredients worked very well.  The seared scallops were placed on a silky smooth parsnip puree, made with butter and buttermilk.  The buttermilk adds a velvety texture and a bit of a twang.

The beans were blanched, adding a crunch and texture to the dish. A little more butter, chopped chervil, lemon juice and a touch of water deglazed the pan in which the scallops were seared for a quick sauce.

Yum.

Comments

[Dan]

looks good! but, it's not iron chef without 'scallop ice cream'.