This is our first recipe post! We have taken one of our signature dishes and put the recipes and techniques out there for anyone to try. Let us know how it goes and questions are always welcome.
Yield 1 serving
This is one of our favorite dishes. It has been on the menu in the 1865 Wine Cellar in some way, shape, or form for quite some time. It works well because all of the ingredients compliment each other. The scallop has a wonderful nutty sweetness. The parsnip puree has a clean creamy texture. The vanilla oil is not there to add a sweet flavor, but it's there to bridge the parsnip and the scallop together.
- 1 ea Scallop
- 1 Tbsp Butter, unsalter
- 1 Tbsp oil, canola
- salt and pepper
- 4 oz. Parsnips, peeled & cut into 2 inch pieces
- 2 oz. butter, unsalter
- 5 oz. water
- 1 tsp salt, kosher
- 1 ea vanilla pod
- .5 pt olive oil
- small fresh sage leaves
For the parsnip puree. Add all the ingredients into a medium sauce pot and bring to a boil. Allow to simmer until parsnips are very soft and half of the water is gone. Blend the mixture and pass through a sieve. Adjust seasoning and reserve hot.
For the vanilla oil. Cut the vanilla pod in half the long way and add to the olive oil. Put mixture into a container and shake vigorously to disperse the vanilla seeds.
For the scallop. In a medium saute pan add oil over high heat. Just when the oil starts to lightly smoke. Season both sides of the scallop and place it in the pan with the largest flat side down. Lower the heat to medium. Add the butter to the pan. Slightly tip the pan back and move the scallop to the farthest away part of the pan. Using a metal spoon take the pooled melted butter from the back of the pan and vigorously baste the scallop. Do this to both sides of the scallop just until it has a slight bounce to it when squeezed. Rest the scallop and slice to serve.
*You can get scallop shells from your fish monger to plate the dish.
Courses Hot Appetizer