Seared Scallops w/ Chorizo Vinaigrette
Serves 2
Parsnip Puree
2 medium parsnips, peeled and diced large
1 cup milk
1/2 cup heavy cream
Salt & white pepper to taste
Chorizo Vinaigrette
1 cured chorizo sausage, diced small
1 tablespoon olive oil
2 tablespoons sherry vinegar
2 tablespoons lemon juice
1/2 teaspoon honey
1/2 teaspoon mustard
1/4 cup vegetable oil
Salt & Pepper to taste
Seared Scallops
10 large scallops
1 tablespoons vegetable oil
1 tablespoons butter
Salt to taste
Seared Veggies
5 stalks asparagus
15 snow peas
Salt to taste
To make the parsnip puree: Place the parsnips in the CookCraft 3qt sauce pan and add the milk and heavy cream. Place over medium heat and cook until the parsnips are very soft, about 10 minutes. Transfer the parsnips to a blender using a slotted spoon. Reserve the liquid. Add about 1/4 of the liquid to the blender and season with salt and white pepper. Blend until very smooth adding liquid as needed, 1 tablespoon at a time. Keep warm until ready to serve.
To make the chorizo vinaigrette: Place the CookCraft 10in skillet over medium low heat and add the chorizo and the olive oil, cook until it releases its oils and is slightly crisp, about 5 minutes. Strain the oil into a bowl and reserve the oil and the chorizo. Add the reserved chorizo oil, sherry vinegar, lemon juice, honey, mustard and the vegetable oil to a small food processor and process until emulsified. Season with salt and pepper. Right before serving add the chorizo bits to the vinaigrette and serve.
To make the scallops: Place the CookCraft 13in French Skillet over medium high heat. Add the olive oil and the butter and let the butter melt and bubble. Season the scallops with salt and place in the skillet. Cook until golden brown about 1 minute, flip and continue cooking until just cooked through about 1 more minute. Transfer to a plate lined with a paper towel.
To cook the veggies: Return the CookCraft 13in French Skillet to the stove over medium high heat. Add the veggies and season with salt to taste. Cook until warmed through and slightly charred in spots, about 4 minutes. Serve!