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Côte-nord giant scallops, parsnip vanilla mousseline, green asparagus tips with roasted almonds

Mains, Fish, Seafood & Shellfish

Crispy giant scallops served with parsnip and vanilla.

Ingredients

Recipe for 4 persons

For the scallops

12 Unit(s)
Giant scallop (u10)
75 Ml
Olive oil
25 Ml
Clarified butter
1 Sprig(s)
Thyme
5 Sprig(s)
Chives
4 Pinch(es)
Fleur de sel
6 Turn(s)
White pepper

For the parsnip

6 Unit(s)
Parsnip
1 Unit(s)
Vanilla bean
100 Ml
35% cooking cream
4 Sprig(s)
Parsley
3 Pinch(es)
Fleur de sel
4 Turn(s)
White pepper

For the aspergus

20 Unit(s)
Green asparagus
100 Ml
Clarified butter
150 Gr
Sliced almonds
2 Pinch(es)
Fleur de sel
4 Turn(s)
White pepper
Côte-Nord giant scallops, parsnip vanilla mousseline, green asparagus tips with roasted almonds

Preparation time: 45 min

Preheat your four at 425 °F

  • For the mise en place

    Remove the muscles from the scallops. Finely chop the chives and the red onion. Pick the parsley leaves. Peel the parsnips and cut them in big chunks. Cut the vanilla bean in half. Cut the stem of the asparagus and peel it. On a baking tray put the almonds and roast them in the oven.

  • For the scallops

    Season the scallops on both sides. In a hot pan with olive oil and clarified butter, sear the scallops on one side for a minute, add the thyme and then cover, turn off the heat and let them cook for 3 minutes.

  • For the parsnip

    In a hot pan with olive oil cook the onions until nice and golden then set aside. In a pan, put the cream and the vanilla and let infuse 15 minutes on medium heat. Put the parsnips in a big pot of cold water, bring it to boil and let it cook for 30 minutes then strain and blend them in the food processor with the vanilla cream, but make sure it isn't too liquid. Season to taste.

  • For the asparagus and the platting

    In a big pot of salty boiling water, boil the asparagus for 3 to 5 minutes. Strain them in an ice bath. Just before serving warm the asparagus in a pan with olive oil and the almonds.

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