Creative Household Co.

Check out these savoury scallops. This dish is somewhat extravagant- you'll need large U-10 dry scallops which can be pretty pricey.

They're served on top of a parsnip puree beside Bacon Roasted Brussels Sprouts (that recipe is here).

Peel and chop several parsnips, put in a sauce pan, and cover with milk (or heavy cream if you dare).

Add 2-tbsp of butter and boil for about 10 minutes.

Pour all of it into a food processor, add a dash of salt, pepper, and a sprinkle of nutmeg, then blend until smooth.

Return the parsnip puree to the sauce pan and keep warm on the stove. 

Get a non-stick pan nice and hot on medium-high heat, add a splash of olive oil, tap your scallops dry in paper towel, then add them one by one to the pan.

Add a dash of salt and pepper, then brown them for about two or three minutes.

Flip the scallops, add 1-tbsp of butter, and sprinkle with salt and pepper.

Spoon the butter and oil up from the pan over the scallops and cook them for one or two more minutes.

Serve immediately by placing each scallop over a cloud of parsnip puree.