Honey-Glazed Scallops With Tempura Brussels Sprouts And Parsnip Purée
Honey-Glazed Scallops With Tempura Brussels Sprouts And Parsnip Purée
As long as you know how to cook scallops, this recipe is fairly straightforward. Don't let the tempura-fried Brussels sprouts scare you, they're pretty easy to make at home as well.
Servings
4
Ingredients
- 3 cup diced parsnips
- 1 cup heavy cream
- 1 clove garlic, crushed
- 2 tablespoon butter
- 1/4 cup rice flour
- 1 egg white, lightly beaten
- 2/3 cup ice-cold water
- 1 teaspoon lemon juice
- 5 whole brussels sprouts, stems removed and leaves pulled apart
- salt and pepper, to taste
Directions
- For the parsnip purée, combine the diced parsnip, crushed garlic, and heavy cream in a medium saucepan over high heat and season with salt to taste. Bring to a boil and cook over moderately high heat until the parsnips are tender, about 15-20 minutes. Drain the parsnips and purée with the butter. Season with salt and pepper to taste and keep warm until ready to plate.
- For the tempura batter, combine the rice flour and a pinch of salt in a bowl. Add the egg white and whisk to incorporate, then slowly whisk in the ice water until a wet yet nape consistency is reached. Set aside to rest.
- Heat the olive oil in a medium sauté pan over high heat and season each scallop with a pinch of salt and pepper. Sear 4 scallops at a time in the pan until well browned on each side, about 1 minute per side. Do not try to sear more than 4 scallops at time, because overcrowding the pan will prevent them from browning well. Remove the scallops from the pan and set aside.
- Pour the honey into the pan and stir. Let it caramelize for 1-2 minutes, and then stir in the lemon juice. Place the scallops back in the pan and turn to coat them with the honey glaze. Remove from heat and set aside.
- While you are searing your scallops, heat the oil in a small saucepan until it reaches 340-360 degrees. To check if the oil is at the right temperature for frying, place a drop or 2 of the batter into it. If the batter bubbles to the surface right away, then the oil is hot enough. Place a handful at a time of Brussels sprouts leaves into the batter and stir well to coat, and then fry in the oil until light golden brown, about 10-15 seconds per handful. Drain on a paper towel and set aside.
- To plate, place a large spoonful of the parsnip purée in the center of a plate, and then top with 3 or 4 seared scallops around the edge of the parsnip purée. Pour a bit of the honey glaze from the pan over each scallop, and then garnish with the tempura-fried Brussels sprouts in the center.