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Parsnip and Onion Purée
  • 3 parsnips, peeled and diced
  • 1 medium onion, julienned
  • Salt and pepper to taste

In a small pot, place parsnips and onions, top with water and add seasoning; bring to a boil and cook until soft. Drain, reserving some of the cooking liquid, and place in a blender to purée, adding a bit of the reserved liquid. Add more liquid to get a nice smooth consistency. Set aside.

Crispy shallot rings
  • 1 shallot, sliced into thin rings
  • 1 tsp (5 mL) flour
  • 1 tbsp (15 mL) olive oil

Lightly dust the shallot rings with flour. In a frying pan, add olive oil and sear shallot rings until golden and crispy. Set aside

Maple Vinaigrette
  • 2 tbsp (30 mL) maple syrup
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) fresh lemon juice

In a small bowl, mix all ingredients; set aside.

  • 2 tbsp (30 mL) olive oil
  • 12 scallops IQF 10/20
  • Pinch coarse sea salt

Place scallops on a paper towel to remove moisture; remove the bit on the side of the scallop.

In a hot skillet, add olive oil and sear scallops for about 1 to 2 minutes on each side until scallop starts to split on the edges and brown, larger scallops may require more cooking time.



Spoon parsnip purée across the plate; place 3 seared scallops on top of the purée and top scallops with arugula and crispy shallot rings; drizzle with maple vinaigrette.

Tip: Cook scallops after all else is ready, to avoid them becoming tough.

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