This is the kind of food that I get fired up about!! In this video, I show how to properly sear sea scallops. I then pair them with some pork product and Paleo Parsnip Puree. Man, that’s a lot of P’s…
Check out this video and be inspired.
As Chef Gusteau taught in the movie Ratatouille, “Anyone Can Cook!”
Pics from the shoot:
Paleo Sea Scallops with Bacon and Parsnip Puree
- 8 sea scallops, U10 size, with side muscle removed, dried on paper towels
- 4 slices bacon, cooked until crispy, then halved
- 1 cup parsnip puree (see recipe below)
- 1 tablespoon aged balsamic vinegar, Villa Manodori is my favorite.
- 1 tablespoon Italian parsley, finely chopped
- 2 tablespoons olive oil
- Kosher Salt
- Place a sauté pan over high heat, add olive oil and heat until oil shimmers.
- Lightly salt the top of the sea scallops and then place them, salted side down in the olive oil being careful not to burn your fingers. Then lightly season the top side of the scallops.
- The goal at this point is to maintain enough cooking agent (oil) between the surface of the scallop and the surface of the hot pan to prevent the natural sugars from sticking to the pan. You want to achieve a “hard sear”, which is a caramelized brown crust, on the surface of the scallop.
- Once a nice sear has been created, approximately 1-2 minutes, use a pair of tongs to turn the scallops over. Again, be sure to maintain oil between the scallop and the hot pan.
- Cook for approximately 60-90 seconds on the second side to achieve a medium doneness.
- Remove scallops from pan while you prepare to plate them with the Parsnip Puree.
- Place ½ Cup of Parsnip puree on a plate and spread it thinly with a spoon to create a bed for the bacon and scallops.
- Top Parsnips with four half-slices of bacon and then top the bacon with the scallops.
- Drizzle scallops with Aged Balsamic Vinegar and top them with Italian Parsley.
- Share with your friends and enjoy!
- 6 parsnips, peeled and chopped into uniform chunks
- ¼ cup light coconut milk
- Kosher salt
- Black pepper, to taste
- Place Parsnips in a pot of cold water and bring to a simmer.
- Cook until they become fork tender, and then strain them through a colander.
- Place cooked parsnips in a food processor and puree until smooth.
- Add Coconut milk, salt and pepper and puree once again. Adjust consistency and season with salt and pepper to your liking. (just like I do in the video).
- Serve with your bomb scallops, bacon and balsamic and don’t forget to….
As always, this recipe is only a guideline. Be creative and season to your liking. You could always add a little Thai curry paste to give the parsnips a bit of a kick!
“Keep It Paleo!”