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RECIPE ARCHIVE
Chocolate Hazelnut Bread Pudding with Orange CrèmePoached Salmon with Quinoa, Savoy Cabbage, and Soy Grilled Salmon with Tomato Cucumber Gazpacho Seared Salmon over Wild Mushroom Risotto Scallops with Parsnip Puree and Port Wine Glaze Chicken Cutlets with Butternut Squash and Apples Grilled Swordfish with Tomato Bread Salad Spaghetti with Broccoli Rabe and Shitake Mushrooms Brussel Sprouts Carrot & Autumn Pesto Crostini Green Beans with Leeks and Toasted Pine Nuts
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SCALLOPS WITH PARSNIP PUREE AND PORT WINE GLAZE
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2 cups port wine
1 sprig thyme
1 sprig rosemary
4 leaves sage
4 tablespoons extra virgin olive oil
1 sweet onion, sliced
1 quart parsnips, peeled, diced
2 cups heavy cream
Salt and pepper
1 tablespoon butter
1 dozen dry sea scallops
1. Place port wine and herbs in a sauce pot and reduce on medium heat. Check occasionaly to avoid burning. About 15 minutes.
2. Meanwhile, heat a heavy bottom large sauce pot over medium heat. Add 2 tablespoons of olive oil and sliced onion. Cook until soft. Add diced parsnips and saute until nicely caramelized on all sides, stirring frequently.
3. Reduce heat to low and add heavy cream to parsnips. Season with salt and pepper, and cover. Cook until parsnips are soft, about 10-15 minutes. Let mixture cool slightly. Working in small batches puree parsnip mixture in a blender. Place back in sauce pot to keep warm.
4. Heat a saute pan over medium heat until hot. Dry scallops with a paper towel and season with salt and pepper. Add 2 tablespoons olive oil to pan. Sear scallops in hot oil until nicely brown on both sides. About 1-2 minutes per side.
5. Strain herbs out of port wine reduction and discard. Whisk butter in reduction.
6. Scoop parsnip puree on small plates. Arrange scallops around puree, then drizzle with port wine glaze.
Serves 4 for appetizer
Serves 2 for entree
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