1/2 c. olive oil
1/4 c. fresh orange juice
1 crushed bay leaf
1/2 tsp. toasted coriander seed, ground
1/2 tsp. crushed sea salt
1/4 tsp. cracked black pepper
16 large sea scallopsOrange-Parsnip Purée:
1-lb. parsnips, peeled, cut in 2-inch pieces
Juice of 1 orange
Zest of 1 orange
Salt and pepper, to tasteHazelnut Butter:
1 c. toasted hazelnuts
2 Tbsp. sugar
1 tsp. salt
1 1/2 c. (6-oz.) shredded Gran Queso Cheese
For the scallops
, in a glass dish or plastic bag, mix the olive oil, orange juice, bay leaf, coriander, sea salt, and cracked pepper. Add the scallops; stir to coat. Cover and refrigerate 1 hour to marinate.
For the orange-parsnip purée
, cook the parsnips in boiling water until tender, 10 to 15 minutes. Drain. While still hot, combine the parsnips with the juice, orange zest, butter, salt, and pepper to taste. Process until smooth. Keep warm.
For the hazelnut butter
, in a food processor, combine the hazelnuts, sugar, and salt. Process until a very smooth paste forms. (The mixture is quite thick.)
To complete the recipe
, heat the oven broiler to high. Heat a large sauté pan on high heat. Drain, and sear sea scallops about 3 minutes per side. Cover with the cheese. Place the pan under the broiler until the cheese is bubbling, about 1 minute. Serve 2 scallops per plate, with parsnip puree, and hazelnut butter.
Makes 8 servings.
*Italian-style Fontina may be substituted for the Gran Queso cheese
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.