- 3 tablespoons olive oil divided
- 3 parsnips peeled and diced
- 3 golden beets peeled and diced
- 12 ounces cremini mushrooms divided
- 10 ounces shiitake mushrooms
- 3 Yukon gold potatoes peeled and quartered
- 1 shallot peeled and quartered
- 10 cloves garlic peeled
- 3 cups mushroom stock or chicken or vegetable stock
- ½ cup heavy cream plus more if desired
- Water for thinning out the purée if desired
- 2 teaspoons turmeric
- Olive oil
- Salt and pepper to taste
- Extra virgin olive oil optional, for serving
- 12 dry sea scallops or 1 pound of flaky white fish or a combination of both
- ¼ cup shelled pistachios unsalted
- Cayenne powder to taste
- Salt and pepper to taste
- 1 tablespoon plus 1 teaspoon of olive oil
- 1 tablespoon butter
Roast the Vegetables:
Preheat oven to 450ºF. As the oven preheats, prep and dice the vegetables for roasting.
Toss the vegetables (not including the 4 sliced mushrooms) with 2 tablespoons of olive oil and transfer to a baking sheet. Season to taste with salt and pepper and toss gently. Transfer the sheet pan to the oven and roast for 20 minutes, turning once halfway through. The vegetables should just begin to char and deepen in color. They will not be fork tender.
Prepare the Purée:
In a medium pot, add the mushroom stock and the roasted vegetables and bring to a boil. Reduce heat to low and cover and cook for 20 minutes or until the vegetables are very tender and soft. If the mixture seems like it's sticking to the bottom of the pot, add a bit of water. Add the turmeric and stir to combine. Taste and season with salt and pepper.
Use an immersion blender and pulse until blended. Stir in the heavy cream and continue pulsing, adding more cream until the purée reaches your desired consistency. Keep the puree warm. You may need to loosen it up with a touch of water or cream right before serving.
Brown the Sliced Mushrooms:
Heat two teaspoons of oil in a small skillet over medium high until very hot. Add the sliced mushrooms and cook, stirring regularly, for about 5-6 minutes. Reduce the heat if necessary to avoid burning. The mushrooms should crisp up around the edges. Season lightly with salt and pepper. Transfer to a plate and keep warm.
Toast the Pistachios:
Heat the 1 teaspoon of olive olive in the same skillet over medium high. Add the pistachios and cook, tossing frequently, for 45 seconds to 1 minute or until they begin to brown in places.
Transfer the toasted pistachios to a Ziplock bag and season with salt and a sprinkle of cayenne powder. Shake to coat. Using the back of your knife or a heavy skillet, lightly crush the pistachios.
Cook the Scallops:
In the same skillet used for the pistachios, heat the 1 tablespoon of olive oil and the 1 tablespoon of butter over medium high heat until very hot and frothy and shimmering.
Add the scallops and sear for 1 minute and 30 seconds without moving. Gently flip and sear and additional 1 minute and 30 seconds. Remove from heat.
Calories: 569kcal | Carbohydrates: 66g | Protein: 17g | Fat: 29g | Sodium: 294mg | Fiber: 14g | Sugar: 15g | Vitamin C: 52mg