I felt the urge for a slightly more fancified meal to decorate our table and our palettes. Despite the implications of “scallops” and “compote,” we spent a meager $6 per head on this plate!

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Seared Scallops with Balsamic Onion Compote, Roasted Parsnips

Ingredients

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Balsamic Onion

  • 1 tablespoon olive oil
  • 2 red onions, sliced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon crushed rosemary
  • a dash of sea salt
  • 1 tablespoon organic cane sugar (substitute light brown sugar, honey or agave)
  • 1 tablespoon red wine
  • 1/2 cup water

Parsnips

  • 35 parsnips, julienned like potato sticks
  • 12 tablespoons butter (substitute olive oil)
  • dried rosemary, crushed
  • salt & pepper to taste

Scallops

  • 1/2 lb fresh scallops

Instructions

Balsamic Onion Compote (or Jam):

  1. In a non-stick pan, saute the onions in olive oil until translucent. Add the remaining ingredients and simmer until reduced until water has been converted into a thick sauce-like texture. Twice, I added 1/4 cup of water and continued reducing. You can store the extra and spread on bread and butter!
  2. Do not rinse your pan yet!

Parsnips:

  1. Heat the butter in a pan. Add the parsnips, herbs and spices. Sear until fork-tender. You can cover with a lid to help speed the process. Add more butter if it starts to burn.

Scallops:

  1. Rinse the scallops and thoroughly pat dry with paper towel. In the same non-stick pan where you made your jam, sear the scallops You can cook for too little (raw), or too long (chewy). This recipe gives a good description of the best technique (it’s simple)!

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