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Roasted Scallops, Parsnip Galettes and Mousseline, Christmas Beer Reduction and Arugula SaladTheWorldWideGourmet.com

Flavors of France

Total time: 1hr to 2hr

Preparation time: 45 minutes
Cooking time: 1 hour

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:102.2 kcal

Proteins:4.5 g

Fats:6.1 g

Carbohydrate:7 g

Fibers:1.1 g

Sugar:3.3 g

Cholesterol:19.1 mg

Sodium:76.5 mg

Calcium:66.9 mg

Energy:579 kcal

Proteins:25.5 g

Fats:34.4 g

Carbohydrate:39.5 g

Fibers:6.2 g

Sugar:18.7 g

Cholesterol:108 mg

Sodium:433.4 mg

Calcium:379.1 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

12

large giant scallops

arugula sald

30

ml

olive oil

250

ml

christmas beer

2

ml

sherry vinegar

salt and pepper

**For the mousseline and parsnip galettes

500

g

parsnips

1000

ml

milk

100

g

butter

15

ml

potato starch

METHOD

  1. Shell the scallops if necessary.
  2. Wash them and set aside on paper towels to drain.
  3. Peel and wash the parsnips.

To make the mousseline

  1. Cook half of the parsnips in the milk.
  2. Once cooked, put them through a potato ricer, then a fine-mesh strainer.
  3. Add the butter and cream.
  4. Whisk the purée to lighten it into a mousseline. Season with salt and pepper and keep hot.
  5. Use the remaining parsnips to make the galettes:
  6. Slice or grate the parsnips into thin julienne and combine gently with a little potato starch to form four little cakes.
  7. Cook them in clarified butter over high heat in a non-stick skillet until nicely browned.

Just before serving

  1. Quickly sear the scallops in a skillet for 2 to 3 minutes on each side, depending on their size.
  2. Season with salt and pepper, then deglaze the skillet with olive oil and add a drizzle of sherry vinegar.
  3. In a saucepan, reduce the Christmas beer with two sugar cubes until syrupy.
  4. Drizzle the scallops with some of this reduction.
  5. Serve immediately with cold Christmas beer and some arugula.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio

CHEF'S NOTES

Parsnips are a vegetable with a refined flavor that are found only around the year-end holiday season. The rest of the year you could substitute celery root or potato in the galettes (omit the potato starch).



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