Divide the parsnip carrot puree between the two serving dishes. Add some seafood stock to make a pan sauce.ħ. Return the scallops to the “confetti vegetables” saute pan, and heat through with the vegetables. Add the minced garlic and half of the parsley.Ħ. Saute the onion, pepper, shallot, and corn until the vegetables are translucent and softened. In the same pan that sauteed the scallops, heat some olive oil. Saute the scallops briefly on each side until browned. Heat the olive oil in a saute pan over medium heat. Sprinkle paprika over the scallops on both sides.Ĥ. When the parsnip and carrot pieces are cooked, remove them from the heat and puree until smooth with a hand blender. Simmer, uncovered, until the parsnip and carrot pieces are tender.Ģ.

Put parsnip and carrot pieces into a 6 qt pan and add water to cover the vegetables.

Sauteed Scallops and Confetti Vegetables over Carrot Parsnip Pureeġ lb parsnips, peeled and cut into 1 inch piecesġ carrot, peeled and cut into 1 inch piecesġ c yellow corn kernels, thawed if frozenġ T chopped parsley, divided (save some for garnish)ġ. Barboursville Pinot Grigio Wine - drink it young - a vintage made in the last few years - for best flavor (Photo Credit: ) Barboursville Pinot Grigio wine (Photo Credit: )įrom the kitchen of A Food Lover’s Delight…. You can also enjoy a lovely sauvignon blanc. Sprinkle with chopped parsley, and SERVE! Special Occasion seared scallops with confetti vegetables served over carrot parsnip puree (Photo Credit: Adroit Ideals)Īnd enjoy with a favorite wine, such as my choice of Barboursville Pinot Grigio for this dish. Spoon the scallops and confetti vegetables mixture over the carrot parsnip puree. Pretty Carrot Parsnip Puree (Photo Credit: Adroit Ideals) (Photo Credit: Adroit Ideals)ĭivide the carrot parsnip puree between two serving plates. Seared scallops along with corn, red bell pepper, shallots, and parsley. Add some seafood stock and simmer for a few minutes for a nice pan sauce. Saute the corn, bell pepper, and shallots in some olive oil or butter (Photo Credit: Adroit Ideals)Īdd the pepper/onion/corn/shallot/garlic mixture to the scallops and heat through. Saute the onion, bell pepper, and shallots in olive oil along with some corn. Confetti Vegetables: Yellow corn, diced red bell pepper, sliced shallot, and seasoned with chopped parsley (Photo Credit: Adroit Ideals) Thaw some frozen corn unless you have fresh corn and use that. To make the confetti vegetables, dice some red bell pepper and onion, slice shallots, and chop some parsley. Sear the paprika-seasoned scallops on each side until a light brown (Photo Credit: Adroit Ideals) When the scallops are done, set them aside. Saute the scallops in olive oil or butter until golden brown, turning over once during cooking. Sprinkle some paprika on the scallops before the saute (Photo Credit: Adroit Ideals) Rinse your scallops to remove any sand or grit. Use a hand blender to puree the cooked parsnip and carrot pieces. Add a bit of cream for richness and keep warm in a covered pan. When the parsnip and carrot pieces are cooked, puree them with a hand blender until smooth. Peel the parsnips and carrot to cook for the puree (Photo Credit: Adroit Ideals) Then simmered the vegetables covered in water in a pan until they were tender. What to make? How about seared scallops over a carrot parsnip puree and sauteed vegetables? Sounded fine to me!įirst, I washed and peeled the parsnips and one carrot. In the fridge, I found some carrots, a red bell pepper, and some corn. I’d purchased some fresh scallops and parsnips at my local Whole Foods Market. When I am wondering what to make for dinner, I take a look at what ingredients that I already have on hand, and then sometimes consult my cookbook collection for ideas.

You can stay at the 1804 Inn which is located on the winery’s property. If you plan to dine there, be sure to make a reservation as Palladio is very popular. It’s a lovely restaurant that specializes in local ingredients that are in-season. One of our favorite destinations, Palladio Restaurant is located at the Barboursville Vineyards in Barboursville, Virginia. That’s when I created my Sauteed Scallops and Confetti Vegetables over Carrot Parsnip Puree! Certainly a dish worthy of a celebration! Special Occasion sauteed scallops with confetti vegetables served over carrot parsnip puree - good enough for everyday too! (Photo Credit: Adroit Ideals) Since we had celebratory lunch reservations at the Palladio Restaurant at Virginia’s Barboursville Winery on the following Saturday, I decided to come up with something special for our dinner to celebrate our weeknight anniversary evening. My husband and I recently celebrated our wedding anniversary. Sauteed Scallops and Confetti Vegetables over Carrot Parsnip Puree.

Sauteed parsnips