Pan-Seared Scallops with Parsnip Purée and Brown Butter

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Golden pan-seared Maine diver scallops rest over silky parsnip purée, finished with brown butter and Meyer lemon. Simple yet elegant, it’s a beautiful pairing for the freshness and texture of Proem No. 6 Chardonnay. For an added layer of texture and flavor, top with fresh caviar.
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  1. Make the Parsnip Purée:
    • Place the chopped parsnips in a medium saucepan and cover with the milk and enough water to submerge.
    • Bring to a boil, then reduce heat and simmer until the parsnips are fork-tender (about 15-20 minutes).
    • Drain, reserving the cooking liquid.
    • Transfer parsnips to a blender or food processor with 2 tablespoons of butter. Blend until silky, adding a splash of the warm cooking liquid or extra milk as needed. Season with salt and white pepper, then keep warm.
  2. Prep and Season the Scallops:
    • Ensure the scallops are thoroughly dried with paper towels.
    • Season both sides generously with salt and black pepper.
  3. Sear the Scallops:
    • Heat a heavy skillet (cast iron or stainless steel) over high heat until very hot.
    • Add 1 tablespoon of butter. Once melted and bubbling, place the scallops in the pan in a single layer without crowding.
    • Sear undisturbed for 2 minutes until a deep, golden-brown crust forms.
  4. Brown Butter & Finish:
    • Flip the scallops. Add the remaining 2 tablespoons of butter and the Meyer lemon juice to the pan.
    • Spoon the foaming brown butter continuously over the scallops for 1 minute until cooked through (opaque and tender).
  5. Plate:
    • Spoon a warm pool of parsnip purée onto each plate.
    • Top with the seared scallops and drizzle the pan’s brown butter and Meyer lemon emulsion over the top. Serve immediately alongside Proem No. 6.

Pairs Well with:

2023 Proem No. 6 Chardonnay

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Ingredients

For the Parsnip Purée:

  • 1 lb parsnips, peeled and chopped into 1-inch rounds
  • 1 cup whole milk (plus extra for consistency)
  • 2 tbsp unsalted butter
  • Salt and white pepper to taste

For the Scallops & Brown Butter:

  • 1 lb large Maine diver scallops, patted completely dry
  • 3 tbsp unsalted butter
  • 1 tsp fresh Meyer lemon juice
  • Salt and freshly ground black pepper

*Top with fresh caviar to add an elevated touch. We enjoy Tsar Nicoulai.