Michael’s Seared Scallops with Parsnip Puree Recipe

Written by
Laura/Sleeping Beauty & Michael McCarty
Laura/Sleeping Beauty & Michael McCarty (The original image is no longer available, please contact KCRW if you need access to the original image.)

On this week’s Good Food, Laura Avery chatted with Michael McCarty on the Market Report.  He shared a recipe for seared scallops with parsnip puree and Bloomsdale spinach that he is serving for Michael’s Market Meet-ups. The next meet-up is November 10 and participants will shop at the market with Michael’s executive chef, then return to the restaurant and sip wine while he prepares a signature dish.  (The full recipe is after the jump)

Weiser Farms' Bloomsdale Spinach
Weiser Farms' Bloomsdale Spinach (The original image is no longer available, please contact KCRW if you need access to the original image.)

Weiser Farms Parsnips

Seared Nantucket Bay Scallops with Parsnip Puree, Bloomsdale Spinach, Mangalitsa Pork Belly Lardons, and Chives
Courtesy of Michael’s Executive Chef Mikey Stern

3 oz Nantucket Bay Scallops Cleaned
1/2 cup Parsnip Puree
5 each Mangalista Pork Belly Lardons
1 handful Bloomsdale Spinach

Parsnip Puree
6 peeled parsnips cut into ½ inch pieces
1 cup milk
1 cup vegetable stock
2 sprigs of thyme
1 chopped shallot
2 Tablespoons butter

In a sauce pot cook shallots in half the butter until tender.
Once tender add parsnips, thyme, water and stock.
Bring to a simmer and cook for 40 minutes.
Once cooked remove from liquid and blend until smooth adjusting the consistency with the cooking liquid.
Season and keep warm

Pork Belly
1 pork belly cleaned and trimmed of excess fat
1 onion cut into ½ inch pieces
6 cloves garlic
1/2 bottle chardonnay
3 quarts chicken stock

In a large roasting pan sear the seasoned belly until browned on all side.
Remove from pan and add the onions, cooking for a few minutes. Add garlic and cook for another minute.
Deglaze with the wine reduce by half
Place the belly back into pan with stock and sachet place lid on pan and place into a 300 degree oven for about 4 ½  hours or until tender.
Once tender remove from pan and place between 2 cookie sheets weighing it down in the refrigerator over night.
After letting it set overnight cut into ½ inch by 1 ½ inch pieces.
Season and sear the belly in a sauté pan until crispy on all sides reserve on a paper towel

Bloomsdale Spinach
A handful of spinach cleaned and washed
A touch of fresh chopped garlic
Olive oil

In a sauté pan cook the garlic in olive oil making sure not to burn
Add spinach season and cook until wilted.

3 oz Nantucket Bay Scallops Cleaned
Salt and pepper

In a very hot lightly oiled pan add seasoned scallops and sear on one side. Its very important not to touch them just let them caramelize for about 2 minutes.
Serve immediately

To plate:
Spoon some puree onto a plate, add spinach and scatter the scallops on top and around place the lardoons around sprinkle with fresh chopped chives and a little extra virgin olive oil