Seared Nova Scotia Scallops On a Creamy Parsnip Purée

subheading: Parsnip and Onion Purée:

3 parsnips, peeled and diced

1 medium onion, julienned

Salt and pepper to taste

In a small pot, place parsnips and onions, top with water and add seasoning; bring to a boil and cook until soft. Drain, reserving some of the cooking liquid, and place in a blender to purée, adding a bit of the reserved liquid. Add more liquid to get a nice smooth consistency. Set aside.

subheading: Crispy shallot rings:

1 shallot, sliced into thin rings

1 tsp (5 mL) flour

1 tbsp (15 mL) olive oil

Lightly dust the shallot rings with flour. In a frying pan, add olive oil and sear shallot rings until golden and crispy. Set aside

subheading: Maple Vinaigrette:

2 tbsp (30 mL) maple syrup

2 tbsp (30 mL) olive oil

1 tbsp (15 mL) fresh lemon juice

Directions at saltscapes.com

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