Honey-Glazed Scallops with Tempura Brussels Sprouts and Parsnip Purée

Staff Writer
Honey-Glazed Scallops with Tempura Brussels Sprouts and Parsnip Purée
Getty Images for InterContinental

As long as you know how to cook scallops, this recipe is fairly straightforward. Don't let the tempura-fried Brussels sprouts scare you, they're pretty easy to make at home as well.

4
Servings
384
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Cups diced parsnips
  • 1 Cup heavy cream
  • 1 clove garlic, crushed
  • 2 Tablespoons butter
  • 1/4 Cup rice flour
  • 1 egg white, lightly beaten
  • 2/3 Cups ice-cold water
  • 1 Teaspoon lemon juice
  • 5 whole Brussels sprouts, stems removed and leaves pulled apart
  • Salt and pepper, to taste

Directions

For the parsnip purée, combine the diced parsnip, crushed garlic, and heavy cream in a medium saucepan over high heat and season with salt to taste. Bring to a boil and cook over moderately high heat until the parsnips are tender, about 15-20 minutes. Drain the parsnips and purée with the butter. Season with salt and pepper to taste and keep warm until ready to plate.

For the tempura batter, combine the rice flour and a pinch of salt in a bowl. Add the egg white and whisk to incorporate, then slowly whisk in the ice water until a wet yet nape consistency is reached. Set aside to rest.

Heat the olive oil in a medium sauté pan over high heat and season each scallop with a pinch of salt and pepper. Sear 4 scallops at a time in the pan until well browned on each side, about 1 minute per side. Do not try to sear more than 4 scallops at time, because overcrowding the pan will prevent them from browning well. Remove the scallops from the pan and set aside.

Pour the honey into the pan and stir. Let it caramelize for 1-2 minutes, and then stir in the lemon juice. Place the scallops back in the pan and turn to coat them with the honey glaze. Remove from heat and set aside.

While you are searing your scallops, heat the oil in a small saucepan until it reaches 340-360 degrees. To check if the oil is at the right temperature for frying, place a drop or 2 of the batter into it. If the batter bubbles to the surface right away, then the oil is hot enough. Place a handful at a time of Brussels sprouts leaves into the batter and stir well to coat, and then fry in the oil until light golden brown, about 10-15 seconds per handful. Drain on a paper towel and set aside.

To plate, place a large spoonful of the parsnip purée in the center of a plate, and then top with 3 or 4 seared scallops around the edge of the parsnip purée. Pour a bit of the honey glaze from the pan over each scallop, and then garnish with the tempura-fried Brussels sprouts in the center. 

Honey Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Honey Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

Nutritional Facts

Total Fat
28g
44%
Sugar
7g
N/A
Saturated Fat
17g
87%
Cholesterol
97mg
32%
Protein
5g
9%
Carbs
31g
10%
Vitamin A
302µg
34%
Vitamin B12
0.1µg
2.1%
Vitamin B6
0.2mg
10.6%
Vitamin C
38mg
64%
Vitamin D
0.5µg
0.1%
Vitamin E
3mg
13%
Vitamin K
68µg
85%
Calcium
94mg
9%
Fiber
6g
25%
Folate (food)
85µg
N/A
Folate equivalent (total)
85µg
21%
Iron
1mg
6%
Magnesium
45mg
11%
Monounsaturated
8g
N/A
Niacin (B3)
1mg
6%
Phosphorus
139mg
20%
Polyunsaturated
1g
N/A
Potassium
545mg
16%
Riboflavin (B2)
0.2mg
10.1%
Sodium
579mg
24%
Thiamin (B1)
0.2mg
10.2%
Trans
0.2g
N/A
Zinc
0.9mg
6.2%

Around the Web