Seared Sea Scallops, Mashed Parsnips and Orange and Herb Salad

There are days when I just feel like cooking. When the hankering arrives I try to narrow things down - what is it about cooking I'm hoping to do? Is it chopping? See Ratatouille. Is it braising? See Beef Stew. Maybe I'm looking for comfort food? See Risotto. Some days - in particular as the weather gets warmer - I start thinking about clean and fresh flavors.

Today was a clean and fresh kind of day. I'm hoping that 2011 is going to be the year where I cook fish more often. Like anything you just need to keep trying and get familiar with the new ingredient, but I'm often worried that I'll overcook the fish. But, the meek do not inherit the kitchen, and I was feeling bold this day. Scallops were on the menu.

Some notes before we get started. I don't like to order scallops by weight - it really depends on how big or small they are when I'm in the store. For this recipe, 6 to 8 medium sized scallops per person work great. Also, it is really important to make sure the scallops are very dry before placing them in the pan. Like when you sear meat, the dry scallops well, then sprinkle them with salt and pepper. Once they go into the pan, don't move them around - if you keep turning them, you won't get the nice brown crust. Also, scallops will keep cooking when you take them off of the pan, so you don't need them to be cooked through, it will all work out.

For the parsnip & potato combination - give it a shot. Parsnips are nice and sweet and will have guests and friends wondering what makes this extra special.

There are really three recipes below, so feel free to mix and match with other things that you are cooking. When it is hot, putting the Orange & Herb Salad with the Scallops on a bed of greens would be wonderful. If you are cooking roasted meats, the Mashed Parsnips and Potatoes would make a lovely accompaniment.


Ingredients

Orange & Herb Salad

2 oranges, peeled, separated into segments
1/4 cup each (lightly packed) fresh parsley leaves, fresh mint leaves, and fresh tarragon leaves
1 tablespoons olive oil

Scallops & Brussel Sprouts (servings for 4)
3 tablespoons olive oil, divided

Coarse Kosher Salt
24-30 medium Scallops

30 Brussel Sprouts, outside leaves pulled away, cored and cut in half.

Mashed Parsnips and Potatoes
2 lbs parsnips, peeled and cut into 3/4 inch pieces
2 lbs russet potatoes, peeled and cut into 2 inch pieces
1 tablespoon plus
1/2 teaspoon salt
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon black pepper


For Orange & Herb Salad:
Mix orange segments, parsley, mint, and tarragon in medium bowl.
Drizzle with 1 tablespoon olive oil; toss to coat.
Season salad with coarse salt and pepper.
Set aside.

For Scallops & Brussel Sprouts
Dry scallops with paper towels and set aside.
Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat.
Add brussel sprouts and toss until just tender, 3 to 4 minutes.
Transfer brussel sprouts to bowl.
Add 2 tablespoons olive oil to same skillet.
Sprinkle scallops with salt and pepper.
Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side.

On a plate, place some of the Orange & Herb salad. Top with brussel sprouts and then the scallops. Serve immediately.

For Mashed Parsnips and Potatoes
Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1 tablespoon salt and bring to a boil, partially covered.
Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 20 minutes or so, but test often.
Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
Drain vegetables in a colander. Mash warm vegetables into cream mixture, then stir to combine well.
Serve along side the scallops and orange salad.

Enjoy!