Sea scallops & vanilla-spiced parsnips purée
• 400 g parsnips • 1 white onion • 8 cl cream • 8 cl whole milk • 1 vanilla pod • 10 g butter • 8 cl water
• 10 g butter • 12 sea scallops • 20 g roasted hazelnuts • Chervil • Salt, pepper and a 5-spice blend of seeds
Put the hazelnuts in a dish. Put them in the oven at 180°C for about 10 minutes or so. Set aside. Peel the parsnips, then cube them. Finely chop the white onion. Scrape the seeds out of the vanilla pods, keeping pod and seeds. Sauté the onion in a saucepan with a pat of butter. Add the cubed parsnips, emptied vanilla pod, water, milk and cream. Let cook until the parsnips soften. Put the mixture in a blender, add the vanilla seeds and a bit of the cooking liquid, then mix until smooth. Season to taste. Set aside. In a hot, non-stick pan, cook the sea scallops with a bit of butter. Let cook for 2 minutes on each side.
How to serve
Place 3 sea scallops on each plate, add a generous strip of vanilla-spiced parsnip purée, then garnish with a few roasted hazelnuts, chervil and a turn of the 5-spices mill.