Seared Scallops with Parsnip Puree

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I am going to put it out there…but scallops are the new shrimp. Is that a thing. Can you announce that with seafood. Well regardless we all need to get on board with how easy and delicious scallops are.

Seared Scallops with Parsnip Puree

  • 1 lb parsnips, peeled and cut into 1” pieces

  • 1 cup coconut milk, plus more if needed

  • 2 cloves garlic

  • 2 sprigs thyme

  • 1 bay leaf

  • salt and pepper

  • 2 Tbs. coconut oil

  • 3/4 - 1 lb large sea scallops

In a medium size pot cover parsnips with water. Bring to a boil and cook parsnips for about 10 to 12 minutes or until soft (timing will depend on the size you cut the parsnips). Drain and set aside.

In the same pot combine the coconut milk, garlic, thyme, and bay leaf. Simmer coconut milk for about 5 to 10 minutes to infuse the coconut milk with the flavor. Remove from heat.

Add parsnips to a blender and strain half of coconut milk into the blend. Blend on high adding the remanning coconut milk to reach desired consistency.

Warm coconut oil over medium high in a large cast iron skillet. Cook scallops for 1 to 2 minutes each side or until golden brown, working in batches if needed. Serve scallops warm with a large dollop of parsnip puree and a sprinkle of salt and pepper.