Parsnips and Scallops!, who knew?

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Hello everyone, I know it’s been a while but after a very busy summer I think it’s about time I got back to blogging.  So, without further ado here’s my first recipe for you after taking a few months off.

Here in Ontario we are lucky to have a publication offered free at our local LCBO stores.  A beautifully produced magazine called Food & Drink, the photo’s and recipes are always mouthwatering and inspiring.  I leaf through these every time a new edition comes out and as my drool hits the page vow to make as many of these scrumptious dishes as I can.  The Autumn 2013 issue had this little gem and it tastes every bit as good as it looked in the photo.  I hope you get a chance to try it out.

Parsnip Soup with Scallops and Grated Horseradish Froth – serves 4

Froth

1/2 c whipping cream

1/2 c milk

1/2 c of fresh grated horseradish (okay, I confess, I used prepared horseradish here NOT the creamed kind, and it worked just fine)

salt to taste

Soup

2 tbsp butter

1 lb. parsnips, peeled and diced

1 c chopped onion

1 c Yukon Gold potatoes peeled and diced

4 cups of chicken stock

salt and freshly ground pepper

Garnish

1 tbsp butter

4 large sea scallops (seasoned with salt and pepper) ( I used two scallops per person as this was served as a dinner)

2 tbsp. of finely chopped fresh chives

Method

combine cream, milk and horseradish in a small pot, bring to a boil, lower heat and let simmer for about 5 minutes.  Let cool, strain to remove horseradish and season with a little salt.

Heat 2 tbsp butter in a soup pot over med. heat  Add diced parsnips, onion and potatoes and saute for about 5 minutes, add chicken stock and bring to a boil.  Reduce heat and let cook for about 20 minutes until veggies are soft.  Using an immersion blender puree until smooth, add salt and pepper to taste.

Heat 1 tbsp. of butter to a skillet. Over high heat, sear the scallops about 2 minutes per side until golden brown.

Froth the horseradish cream mixture, I used a hand held frother usually used to froth milk for cappucino, but some immersion blenders have a frothing attachment.

Ladle soup into bowls, top with a scallop and a couple of tbsp. of the froth and sprinkle with chopped chives.

My husband and I oohed and ahhed our way through every spoonful!

3 thoughts on “Parsnips and Scallops!, who knew?

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