Sautéed Maine Scallops, Parsnip Puree, Corn Succotash Homestead Carambola Sauce
Sautéed Maine Scallops, Parsnip Puree, Corn Succotash Homestead Carambola Sauce
Ingredients
- Scallops
- Scallops - 18 ea. U-10
- Olive Oil - 3 tablespoons
- Salt and Pepper to taste
- Parsnip Puree
- Parsnips - 3
- Water - 2 cups
- Heavy Cream - 2 cups
- Lemon - 1
- Butter
- Salt
- Thyme - 1 bunch
- Succotash
- Corn - 2
- Carrot - 1
- Fava Beans - ½ cup
- English peas - ½ cup
- Lima Beans - ½ cup
- Chives - 1 bunch, cut very small
- Olive Oil - 1 tablespoon
- Salt and pepper
- Homestead Carambola Sauce
- Carambola - 3
- White Wine - 1 bottle
- Sugar - 1 cup
- Vanilla bean - 1, halved and seeded
- Butter - 1 cup
- Lime - 1
Instructions
Scallops
Rinse the scallops under cold water, remove the muscle on the side and pat dry with paper towels. Season both sides with salt and pepper. Heat up cast iron pan until nearly smoking hot, add the oil and gently put the scallops in the pan. When golden brown, turn the scallop over and finish cooking in a 400 degrees oven for 2 minutes. Remove from the pan and reserve until time to plate.
Parsnip Puree
Peel and cut the parsnips down into thirds. Put in a pot and cover with the water and cream and add the thyme and halved lemon. Cook until tender and drain. Transfer onto a blender add butter, cream and season with salt. Puree until very smooth and pass through a chinois.
Succotash
Cut the corn off the cob. Peel and thinly slice the carrots. In a pot of boiling water, blanch separately the fava beans, English peas and lima beans until they are tender. Remove the outer layer of the fava and lima beans. Heat up a sauté pan, add the oil, corn and carrots. Cook for about 2 minutes then add the beans and peas. Toss and finish seasoning with the chives, salt and pepper.
Homestead Carambola Sauce
Slice the carambola thinly so they look like a star. Put them in a pot with the vanilla beans, sugar and wine. Cook them down on low heat for about 3 hours or until the are nice and tender and wine has reduced by one-third. When ready to serve, add the butter slowly while whisking it. Finish with a squeeze e of lime and salt.
