Diver Scallop with Parsnip Puree

Diver Scallop  with sous vide endive, parsnip purée, salsify, compressed apple and pistachio

5 ea.        scallops (in shell preferred)
1 ea.    endive (cut in half)
to taste    salt and pepper
3 oz.    white wine
3 tbsp.    unsalted butter, divided
¼ cup    fresh orange juice
pinch    saffron
2 ea.    parsnips (peeled and rough cut)
2 cups    heavy cream, divided
to taste    salt and pepper
5 ea.    Granny Smith apple Parisian balls
to taste    salt and pepper
1 tbsp.    honey
1 tbsp.    grapeseed oil
1 ea.    salsify (peeled and cut in 2-inch pieces)
1 tsp.    chopped pistachio

Procedure:

• Clean the scallops from the shell and remove the inedible part of the muscle, and set aside.
• Place the endive in a cryovac bag with salt, pepper, half of the white wine, 1 tsp. of the butter, orange juice and the saffron. Cook sous vide at 185°F for 45 minutes.
• Place the peeled parsnips into a small saucepot along with the cream and some salt and pepper, and bring to a simmer.
• When the parsnips are tender, strain them and transfer to a blender. Blend to a smooth purée with 2 tbsp. of the hot cream and 1 tbsp. of butter; keep warm.
• Place the five apple Parisian balls into a small cryovac bag along with the remaining white wine, salt and pepper to taste, and the honey. Seal the bag on full pressure and allow the liquid to “compress” the apples. Set aside.

Final Preparation:

• Heat a sauté pan on high heat until well-heated. Add 1 tbsp. of grapeseed oil to the pan and bring to temperature.
• Season the scallops with salt and pepper and place in the heated pan. Sear the scallops nicely to achieve a crust.
• Add the salsify to the pan and allow to brown and cook along with the scallops.
• Flip the scallops over and add the remaining butter to the pan; lower the heat and baste the salsify and scallops with the butter until both are cooked. Once cooked, remove and keep warm.
• On your plate of choice, pipe a line of the parsnip puree down the center of the plate. Alternate a piece of scallop and a piece of endive from left to right, leaving the center of puree somewhat open.
• Add the caramelized salsify between the scallop and endive, and garnish with the compressed apple.
• Reducing the liquid from the apple compression makes a beautiful sauce; top each scallop with a bit of chopped pistachios (I prefer the Sicilian pistachio).

Submitted by Frank Mirabile, CEC, Executive Chef, Monroe Golf Club, Pittsford, N.Y.