Broiled bacon-wrapped U-10 Scallops served with a parsnip purée, drizzled with red pepper coulis and garnished with lemon zest.
Yield: 2 Servings
Ingredients
Scallops
- 6 Each U-10 Scallops
- 6 Each Bacon Slices
- 1 Tbsp. Lemon Zest
Parsnip Purée
- 1/2 lb. Parsnips, Peeled & Diced
- 1/4 Cup Heavy Cream
- 1 tsp. Garlic, Minced
- 1 tsp. Salt
- 1/2 tsp. White Pepper
Red Pepper Coulis
- 2 Each Red Bell Peppers, Roasted
- 1/4 Cup Water
- 1 Tbsp. Honey
Directions
- Preheat an oven to broil setting.
- In a blender, combine the red bell peppers, water and honey. Blend until smooth.
- In a small saucepot, simmer the parsnips in water until soft.
- Strain the parsnips and add the parsnips, heavy cream, garlic, salt and white pepper to a blender. Blend until smooth.
- Wrap each U-10 Scallop in bacon.
- Cook the U-10 Scallops under broiler for 15 minutes, turning once.
- Plate the parsnip purée, red pepper coulis and U-10 Scallops, then garnish with lemon zest.