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Caramelized Diver Scallop, Melted Leeks, Ginger-Parsnip Puree

Chef Jeffery Scott prepared this recipe to be paired with Tablas Creek white wines.

Image of Caramelized Diver Scallop, Melted Leeks, Ginger-Parsnip Puree


  • 3 lb parsnips, peeled and quartered
  • Fresh ginger peeled, sliced 2" thick
  • 1 tbsp sugar
  • 1 tbsp butter
  • 2 tbsp olive oil
  • ¼ cup water
  • ¼ cup cream
  • pinch of salt
  • 1 bunch large leeks
  • 2 tbsp minced shallots
  • 2 tbsp butter
  • Pinch of salt
  • Freshly ground white pepper
  • 4 fresh dry packed U-10 Sea Scallops
  • 1 tbsp blended olive oil
  • 1 tbsp butter
  • Sprig of fresh thyme
  • ½ lemon


  • Place parsnips, ginger, sugar, butter, olive oil, water and salt into a baking pan and cover with foil.
  • Cook in 375-degree oven for 45 minutes.
  • Remove the slices of ginger and puree in a food processor until smooth.
  • Add cream and season with salt.
  • While parsnips are cooking. Cut off green tops on the leeks, wash and slice lengthwise; slice each half into thin half-moons.
  • Wash again and spin dry.
  • Sweat butter and shallot in a medium sauce pan.
  • Add leeks and simmer on low, covered for 15 minutes; add a bit more butter and season with salt and white pepper.
  • Heat a nonstick sautee pan over medium high heat; add oil
  • Sear scallops until bronze colored, flip add butter and thyme baste the top with the foaming butter for 30 seconds. Remove the scallops.
  • Place a spoon of parsnip puree on the plate. Spoon over leeks. Place a scallop on the leeks and a squeeze of lemon juice.

Pairs With: Esprit de Tablas/Beaucastel Blanc, Cotes de Tablas Blanc, Patelin de Tablas Blanc