Masterclass Recipe

Pan-Seared Hokkaido Scallops

With vanilla-infused parsnip purée and brown butter crumble.

45 Min · Intermediate

Ingredients

• 6 largeHokkaido scallops, side muscle removed
• 2parsnips, peeled and diced
• 1vanilla bean, split and scraped
• 120 mlheavy cream
• 80 gunsalted butter
• 30 gpanko breadcrumbs
• to tastefine sea salt and white pepper

Method

1. 01

   Simmer the parsnips in cream with the vanilla bean until completely tender, then blend to a silken purée and season.

2. 02

   Brown half the butter until nutty, toss with the panko, and toast until deep gold for the crumble.

3. 03

   Pat the scallops completely dry and season just before cooking.

4. 04

   Sear in a ripping-hot pan for 90 seconds per side, basting with the remaining butter for the final 30 seconds.

5. 05

   Swipe the purée, seat the scallops, and finish with the brown-butter crumble.