Seared Scallops with Roasted Tomato Gremolata and Parsnip-Pear Purée
SERVINGS: 4 servings
PREP TIME: 15 minutes
TOTAL TIME: 1 hr 15 minutes
COURSE: Main
Fresh sea scallops seared to caramelized perfection are a revelation on their own. But this recipe takes them to the next level with two gorgeous accoutrements. The gremolata balances herbal and garlicky notes with richly flavored roast tomatoes; pear and parsnip perfectly complement each other in the creamy, smooth purée. And when you plate everything together? Pure delicious harmony.
Ingredients
Miso Dressing:- 1 cup grape, sun gold or cherry tomatoes, washed and cut in half
- 2 Tbsp. plus ¼ cup extra-virgin olive oil
- 1 clove garlic
- 1 cup fresh herbs (parsley, chives, basil)
- ¼ tsp. sea salt, plus more salt and freshly ground pepper to taste
- 1 lb. peeled and cut parsnips
- 3 ripe pears, peeled, cored and cut into 2-inch chunks
- ½ cup heavy cream
- 1 Tbsp. unsalted butter
- 12 large sea scallops
Instructions
- Gremolata: Heat the oven to 350 degrees Fahrenheit. Place the tomatoes and 2 Tablespoons of olive oil in a small baking dish and roast for 10-15 minutes, until soft. Remove from the oven.
- In a blender, place the garlic, fresh herbs, 1 Tbsp. olive oil, and ¼ tsp. salt. Purée. Drizzle the herb mix into the tomatoes.
- Parsnip and Pear Purée: Steam or boil chopped parsnips until soft. Strain and dry.
- Place the cooked parsnip and pear on a sheet pan and toss with 1 Tbsp. of extra virgin olive oil. Roast until golden brown, stirring occasionally.
- Warm the cream. In the base of a food processor, place the roasted parsnip, pear and butter. Add the heavy cream and purée until smooth. Season with salt and pepper to taste. Keep warm.
- Scallops: Pat the sea scallops dry and drizzle with 2 Tbsp. of extra virgin olive oil. Coat the scallops with the oil. Preheat a large sauté pan. Sear the scallops until golden brown, about 1.5–2 minutes on each side. Season with sea salt and freshly ground pepper.
- To plate: Place a large spoonful of warm purée on each plate and top with 3 seared scallops. Drizzle the tomato gremolata on top and serve.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
