Pan-seared Scallop with Parsnip Velouté & Foam & Parsnip Crisp
by Siti Zawani
@ 23 Oct 2015
Cooking oil, for searing
4 Scottish scallops, cut into 4 slices
Salt, to taste
Parsnip Velouté & Foam
300g parsnips, peeled and diced
30g butter
2g (each) mace and white pepper powder
Salt and lemon peels, to taste
250ml milk
Parsnip Crisp
150ml (each) water and trehalose
15ml lemon juice
1 parsnip, peeled and julienned
• For the parsnip velouté & foam: Place all the ingredients into a vacuum pack and seal tightly. Place the vacuum pack into a pre-heated combi oven at 90°C and steam until parsnips are tender. Place the vacuum pack into an ice waterbath until the mixture is cool. Once cooled, place the sous vide parsnips and 150ml of cooking liquid into a food processor, and pulse to a purée. Transfer the parsnip purée into a Pacojet beaker, freeze, and pacotize twice. Reheat half of the parsnip velouté, season to taste with salt, and lemon peels. Re-heat the remaining parsnip purée, and add in remaining 100ml cooking liquid and froth with an aerolatte until foamy.
• For the parsnip crisp: Heat 150ml water and the trehalose in a saucepan over a low heat to a simmer. Remove saucepan from the heat and set aside the syrup to cool. Once cooled, pour the syrup into a vacuum pack. Add in the lemon juice and julienned parsnip and compress the mixture twice. Drain well the julienned parsnip and place onto an aluminium foil-lined baking tray. Place the baking tray into a pre-heated oven at 65°C and dehydrate the compressed parsnip until crisp, for about 12 hours.
• Heat a sauté pan with cooking oil and sear the sliced scallops until golden browned. Season to taste with salt.
• Spoon the warm parsnip velouté onto each serving plate. Add in the seared scallops, and cover with parsnip foam. Garnish with dehydrated parsnip crisp. Serves 4
