No big New Year’s Eve plans? Well, if you plan on staying home and ringing in NYE with your S.O., we have a treat for you! Our friends at Contemporary Catering know how to whip up a dish or two. So, they created this New Year’s Eve night in menu for you to cook for and share with your special someone. It doesn’t get more mouth watering than seared diver scallops over red beet-parsnip puree. Sounds fancy, huh? Well, don’t worry, because the chef mapped out the recipe for you below so you can manage (or master) it. And don’t forget the sides! Serve up carrots and braised leeks to really take this meal to the next level.
The catering team says, Impress your sweetheart with the stunning colors and flavors of this healthy and seasonal dish. Chef Shawn created this meal while crafting ways to introduce bright colors to his plates. Using beets, cabbage, sweet potatoes and especially Ube (purple yams) Shawn extracts beautiful colors to liven up each dish that he presents. Wow someone you care about or just show off to your social media followers.
Large Diver Scallops (Abductor muscle, ‘foot’ removed) – 10-14 ea.
Red Beet (Ends trimmed) – 1 each Medium Size about 1/3rd#
Parsnips (Peeled and chopped) – 2 each Large Size about 1#
Milk (Any fat content) – 1/2 Cup
Butter (Optional) – 2 Tablespoons
Leeks (Just the white stalk) – 2 each Whole Small/Medium or 1 Large
Garlic (Smashed) – 2-3 Cloves
Thyme – 2 Sprigs
Water or Stock – As Needed
Bunch Carrots (Peeled, tops removed) – 1 Bunch
Chives – 1 Bunch
Grape Seed Oil – 1/2 Cup
Salt & Pepper – To Taste
Olive Oil – As Needed
In a small sauce pot, boil 1 quart of water. While waiting, prepare ice bath in medium sized mixing bowl. Add the chives for 20-30 seconds (until bright green), remove to ice bath. Let sit for a few seconds then transfer to a paper towel. Squeeze out excess water. In a blender or small food processer, add the chives and grape seed oil. Blend on high for 30 seconds. Refrigerate overnight to allow the flavors to combine. Next day, strain the mixture through a cheese cloth or coffee filter, and set aside for plating.
Heat oven to 425o – Wash all produce.
Beet and Parsnip Puree
Place beet in medium sauce pot, cover with salted water, and place over medium/high heat until it comes to a boil. Reduce to a simmer and let cook for 20-25 minutes. Meanwhile in small sauce pan over low heat, combine milk and butter (if using). Heat until it is just about to start to simmer, remove from heat and set aside. After 20-25 mins of cooking the beet, add the parsnips and let it return to a simmer. Continue cooking until parsnips are tender, this takes about 15 minutes; then remove from heat and strain. Peel and chop the beet, place both beet and parsnip into food processor and pulse for 10 seconds. Scrap the sides, then add the warm milk and butter. Pulse the mixture again for 10 seconds, scrap the sides and repeat until you have even color. Season with salt and pepper. Set aside for plating.
In a small sauté pan over medium heat add 1 tablespoon of olive oil, 2-3 smashed garlic cloves, 2 leek stalks and sprigs of thyme. Let cook for 3-5 minutes until the leeks have color, turn as needed. Add the water or stock to cover the leeks, season with salt and pepper, and bring to a simmer. Cover and place in 425o degree oven for 40 mins, remove when tender. Set aside for plating.
Toss uncooked carrots in a bowl with olive oil, salt and pepper. Lay out on a sheet pan and bake for 12-14 minutes, or until tenderness is achieved.
Make sure your scallops are patted dry. Heat a cast iron pan on high. After about a minute of heating, add 1-2 tablespoons of olive oil. Place each scallop flat down in the hot pan and do not move them. Let sear for 1 minute, then place pan in the oven to finish for 2-3 minutes, or until dark brown.
You are the Chef, make it beautiful! But if you need an idea I have just the thing. In the center of the plate spread out a layer of puree 1⁄4 inch thick and 5 inches in diameter. Arrange the scallops evenly around the edges of the puree but still sitting on the puree. Slice the leeks lengthwise in half then separate the layers. Create a pile of leeks in the center of the puree, then arrange the carrots, topside in, leaning on the leeks all around the plate. Garnish with drops of chive oil all around. Voilà!
Enjoy your dinner!