Seared scallops with caramelized leeks & parsnip-cauliflower mash
Mama pajama. This one is good. Dairy AND gluten FREE. High protein. 6 Ingredients. What??? Warm and Cozy. Gimmeeeeeee.
By saving the cooking water, you can make a mash without any dairy. A little drizzle of EVOO at the end is the finishing touch.
XO, km
THE DISH:
Seared scallops with caramelized leeks & parsnip-cauliflower mash | serves 4
THE STUFF:
3 parsnips, peeled and cut into small cubes
1 head cauliflower, cut into small florets
EVOO
Kosher S+P
3 leeks, halved and sliced
16 scallops, beard removed
THE HOW-TO:
To make the mash, put the parsnips in a pot and cover by 1 inch of cold water. Add 1/4 tsp each S+P and set over medium-high heat. Bring to a simmer and cook for 8 minutes. Add the cauliflower to the pot and cook until both veggies are very soft, about 10 more minutes. Drain the veggies but reserve all that cooking water. Using an immersion blender or a potato masher, completely mash the veggies until no lumps are left. Add the reserved cooking water, starting with 1/4 cup and then a Tbsp at a time until you get the consistency you like. Stir in 1-2 tablespoons EVOO and season with a whole bunch of S+P.
Add 2 Tbsp EVOO to a skillet over medium heat. Add the leeks, season with S+P and sauté, stirring often, until they turn golden brown. Push those leeks to the edge of the pan (to keep them warm) and add another Tbsp EVOO.
Pat the scallops dry with a paper towel (you want zero moisture) and season both sides with S+P. Add the scallops to the hot skillet and cook until just opaque, 2-3 minutes per side (depending on how thick they are).
Pile in a bowl: parsnip-cauliflower mash, scallops and leeks. Boom.