Name: Seared Scallops with Carrot-Parsnip Mash & Arugula Asparagus Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: ⅓ cup almonds, sliced; 3 small bunches asparagus; 1 ½ (142 g) pkg baby arugula; 6 medium carrots; 355 ml heavy whipping cream; 6 medium parsnips; 1.02 kg sea scallops; apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; honey; salt

Seared Scallops with Carrot-Parsnip Mash & Arugula Asparagus SaladSeared Scallops with Carrot-Parsnip Mash & Arugula Asparagus Salad — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

⅓ cup almonds, sliced

3 small bunches asparagus

1 ½ (142 g) pkg baby arugula

6 medium carrots

355 ml heavy whipping cream

6 medium parsnips

1.02 kg sea scallops

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Trim, peel, and medium dice parsnips and carrots; place both in a large pot and cover with hot water (from the tap). Cover and bring to a boil over high heat; once boiling, reduce to a simmer and cook until veggies are soft, 10-12 minutes.

Meanwhile, place oil, vinegar, Dijon, honey, salt, and pepper in a large bowl; whisk to combine the dressing.

Snap or cut off the woody ends of the asparagus, then cut spears into ¼-inch thick pieces. Add to the bowl with the dressing, toss to combine, and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat scallops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add scallops to the skillet in a single layer and cook until they develop a nice sear and are opaque throughout, 1½-2 minutes per side. Once done, transfer to a clean plate and loosely cover with foil.

When the veggies are done, drain in a colander and return to the pot. Add cream, salt, and pepper; using a potato masher, mash until semi-smooth.

Add arugula and almonds to the bowl with the dressing and asparagus; toss to combine the salad.

To serve, divide carrot-parsnip mash, scallops, and salad between plates. Enjoy!

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