By JJ Virgin

Herbed Scallops Over White Bean Parsnip Puree


July 5, 2023

2 servings


White Bean Parsnip Puree

1 cup parsnips, peeled and chopped

½ cup cannellini beans, drained and rinsed

½ tsp granulated garlic powder

½ tsp sea salt

1 tbsp grass-fed ghee

3 tbsp unsweetened plant-based milk

Herbed Pan Seared Scallops

1 lb U/10 (jumbo) scallops

½ tsp sea salt

½ tsp granulated garlic powder

1 tsp lemon zest

1 tsp extra-virgin olive oil

2 tbsp grass-fed ghee, divided

1 tsp fresh thyme leaves, chopped

1 tbsp fresh chives, chopped


1Add 2 cups of water to a small pot and bring to boil.

2Add parsnips and boil until tender and soft. Drain.

3Add parsnips, beans, garlic powder, salt, ghee, and plant-based milk to a food processor and blend for 30 seconds. Then scrape the sides down and blend again until you get a creamy, but not fine, texture. Set aside.

4Dry scallops on a paper towel to remove most of the moisture. Season with salt, garlic powder, and lemon zest.

5Add olive oil and 1 tbsp ghee to a sauté pan on medium heat.

6Add scallops to the pan and let them sear for 3 to 5 minutes on each side. It’s important not to move the scallops until they are browned.

7When you see the scallops brown around the edges, flip over and sear the other side. Take the scallops off the heat and place them on a plate.

8Turn heat down to low and add remaining tbsp of ghee, fresh thyme, and chives to the pan. Swirl herbs in pan for 10 seconds and pour over scallops.

9Place half of the puree on each plate. Place half of the scallops over each parsnip puree and top with remaining herb butter sauce. Enjoy!

10Store in an airtight container in the refrigerator for up to 3 days.


Nutrition Facts

Calories 526
Total Fat 26g
Total Carbohydrates29g
Dietary Fiber 6g