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!
Seared Scallops with Balsamic Onion Compote, Roasted Parsnips
- 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
- 3–5 parsnips, julienned like potato sticks
- 1–2 tablespoons butter (substitute olive oil)
- dried rosemary, crushed
- salt & pepper to taste
- 1/2 lb fresh scallops
Balsamic Onion Compote (or Jam):
- 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!
- Do not rinse your pan yet!
- 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.
- 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)!