Pan Seared Sea Scallops with Parsnip Puree, Baby Carrots, Arugula and Balsamic Reduction - balsamic vinegar

Method

• For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan.
• Bring to a boil, reduce the heat and simmer until reduced by three-quarters of its original volume.
• Set aside to cool.
• For the parsnip puree: place the parsnips in a heavy-bottomed saucepan, add enough heavy cream to cover and bring to a slow boil.
• Reduce the heat and simmer until the parsnips are cooked.
• Place in a blender and process until smooth.
• Season to taste with salt and pepper.
• Next, carefully remove the connective tissue found on the side of each scallop, if applicable.
• Pat dry with a paper towel and season both sides with salt and pepper.
• In a small saute pan, heat 2 tablespoons of the olive oil over high heat to smoke point, then place half of the dry, seasoned scallops in the pan, being careful to not splash the oil.
• When the scallops are golden brown and have released from the pan, turn over and sear on the opposite side.
• Add half of the carrots, half of the butter and half of the thyme to the pan.
• When the butter begins to foam, lower the heat and carefully angle the pan so the butter is to one side, and baste the scallops while they finish cooking.
• Repeat the process with the rest of the scallops in a new pan or quickly rinse the previous pan.
• In a bowl, mix the arugula with a touch of lemon juice, truffle oil and salt.
• Serve the scallops on a warm plate over the parsnip puree.
• Garnish the plate with baby carrots, truffled arugula and the balsamic reduction.