Sea scallops are best with sweet caramelized edges and barely cooked centers. Pair them with a creamy parsnip and celery-root puree and serve with wilted greens.
|Salt and pepper, to taste|
|3||large parsnips, cut into 1-inch pieces|
|1||medium celery root, peeled and cut into 1-inch pieces|
|1||teaspoon chopped fresh thyme|
|1||cup whole milk|
|1 1/2||pounds sea scallops, muscle removed|
|2||teaspoons vegetable oil|
|Extra fresh thyme (for garnish)|
1. In a large pot of salted water, combine the parsnips and celery root. Bring to a boil, lower the heat, and simmer the vegetables for 25 minutes or until they are tender. Drain them into a colander.
2. In a food processor, combine the vegetables, thyme, butter, milk, salt, and pepper. Blend until smooth.
3. Sprinkle the scallops with salt. In a large skillet over high heat, heat the vegetable oil until very hot. Add the scallops in one layer (avoid crowding the pan; cook in two batches if necessary). Cook for 3 minutes, turn, and turn off the heat. Let the scallops sit for 1 minute. Sprinkle with pepper. Divide the puree among 4 warm plates. Add scallops to each one. Garnish with thyme.