Coffee Crusted Scallops with Parsnips and Provencale Sauce

Coffee Crusted Scallops with Parsnips and Provencale Sauce

For Coffee Crusted Scallops :

Ingredients:

  • 12 , U-10 scallops
  • 1 tablespoon (12 g) Van Houtte espresso coffee
  • 1 tablespoon (12 g) ground pepper
  • 1 cup (240 ml) parsnip purée
  • 12 cubes bacon
  • 12 orange segments
  • ¼ cup (40 g) diced tomatoes
  • ¼ cup (40 g) sliced Sicilian green olives
  • ¼ cup (60 ml) olive oil

How to :

  1. Mix coffee with ground pepper, and crust the scallops.
  2. In a mixing bowl, mix together orange segments, tomatoes, olives and olive oil. Set aside.
  3. In a pan, over high heat, sear scallops and bacon for a minute, then put them into a 350°F (175°C) oven for 3 minutes.
  4. To assemble, put parsnip purée on the plate first, followed by scallops and bacon, then drizzle with the chunky provencale sauce.