Caramelized Diver Scallop, Melted Leeks, Ginger-Parsnip Puree

Ingredients

• 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

Directions

• 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