This beautiful fall dish is a study in silken textures, from the velvety purée to the creamy interior of the ivory scallops. Quick searing gives the scallops a crispy, caramelized exterior that is well matched to the sweetness of the pear in the purée, while the chanterelles add texture, depth, and a luscious, buttery flavor. Although there are three separate parts to this recipe, it’s still relatively straightforward to prepare. Make the purée first, then hold it at room temperature; the searing and sautéing take no more than five minutes.
Recipe information
Yield
serves 4
Ingredients
Purée
Preparation
Step 1
To make the purée, peel the parsnips and quarter them lengthwise, removing as much core as you can. Discard the cores and roughly chop the remainder. Peel the pears, core, and roughly chop.
Step 2
Place the parsnips in a saucepan and cover with milk. Bring to a boil over high heat, then decrease the heat and simmer until very tender, about 8 minutes. Add the pear and cook for 2 minutes longer, or until the pear is soft.
Step 3
Drain off the milk and purée the mixture in a blender until smooth. Place in a bowl, cover, and set aside.
Step 4
Wipe the mushrooms clean with a damp cloth and quarter them if large. Heat the butter in a sauté pan over medium-high heat and add the mushrooms. Cook until the mushrooms are tender and have rendered their juices. Add the parsley to the pan and toss. Season to taste with salt and pepper.
Step 5
Heat the olive oil in a sauté pan over high heat. Pat the scallops dry and season on both sides with salt and pepper. Sear on both sides until crispy, browned, and heated through, 2 to 3 minutes per side.
Step 6
Spoon about 2 tablespoons of the purée onto each of 4 plates, spreading it out into a thin puddle. Top each with one-quarter of the mushrooms and any accumulated juices. Place 3 scallops on each plate on top of the mushrooms. Drizzle with the olive oil and a few drops aged balsamic vinegar. Serve.
