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Searing

Seared Scallops with Brown Butter Parsnip Purée

Prep 15 min Cook 25 min Total 40 min Servings 2

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Buy 'dry' scallops and pat them bone dry; wet scallops won't brown.

Ingredients

Method

  1. 01

    Simmer parsnips in milk with a pinch of salt until very tender, 15 minutes. Blend with 1 tbsp butter and enough milk to make it silky.

  2. 02

    Brown remaining butter with sage until nutty; set aside.

  3. 03

    Pat scallops very dry and season. Sear in smoking oil 2 minutes without moving, flip and cook 1 minute.

  4. 04

    Spoon purée onto plates, top with scallops and drizzle brown butter and lemon.

Notes & swaps

  • Buy 'dry' scallops and pat them bone dry; wet scallops won't brown.

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