Remember yesterday when I told you that I tried to pick recipes that my mom would do for this year’s fall harvest dinner party? Yeah, okay. So probably not today’s recipe.
As a matter of fact, I can practically hear her now saying “What in God’s green earth is a supreme?” Just take a moment to appreciate that I am catering to all of your skill sets. Those of you who buy puff pastry already made, and those of you who know what a supreme is.
And, you’re welcome for that.
So today I bring you a slightly more complicated plate. And by slightly, I just mean involved. And by involved, I mean lots of moving parts. So in short: a shitton of things on one plate which don’t have much to do with one another but when put together, they taste pretty great.
Seared Scallop, Parsnip Puree, Grapefruit Supreme, and Beet Chip
Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender, approximately 15 minutes.
In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.
Drain and place parsnips in a food processor with butter. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.
To supreme the grapefruit, with a pairing knife, remove the outer skin and inner pith completely. Going in between the skin segments of the grapefruit with a knife, remove wedges and set aside.
To make the beet chips, place the thinly sliced beet chips in the oven at 300 for 15 minutes.
Season the scallops well on both sides with salt and pepper. Heat a skillet over medium high heat with 1 tablespoon of olive oil. Sear until well browned on each side, about 2-3 minutes.
To plate, start with the parsnip puree, topped with the scallop, and garnished with the beet chip and grapefruit supreme.