Truckee & North Lake Tahoe's Independent Newspaper | Tahoe News | Tahoe Music | Tahoe Events

Quick Bites: Seared Sea Scallops with Smashed Parsnips

Reads 1065 Comments 0 Printer-friendly versionprint Send by emailemail

Have you ever opened your CSA box to see something that looks an awful lot like a carrot that didn’t get enough time in the sun? If so, you were likely looking at a parsnip, a versatile root vegetable that was once used as a sweetening agent before cane sugar became an import to Europe.

Closely related to carrots and parsley, parsnips can improve heart health, function as a good source of fiber, reduce risk of birth defects, help in weight management, aid in reducing cholesterol levels, and give your immune system a boost.

Here, Charlie Soule, owner of Soule Domain in Kings Beach, gives us a recipe for seared sea scallops with smashed parsnips.

~ Ally Gravina/Moonshine Ink


¾ pound fresh, dry pack sea scallops (8 each approx.)

2 parsnips

½ can coconut milk

½ tsp cinnamon

½ tsp curry powder, garam masal, or other indian spices

½ Tbsp salt and pepper

¼ tsp nutmeg

½ lemon

Instructions for two entrees or four appetizers

Peel parsnips, chop into one-inch chunks, boil in water for 1 hour, drain.

Season scallops with a pinch of salt and pepper, heat large sauté pan to medium high.

Smash parsnips in boiling pot using a potato masher with coconut milk and all spices, or process in food processor if smoother consistency is desired.

Sear scallops for 45 seconds, turn, and place in 400 degree oven for 3 minutes, plate scallops, add splash of white wine to slightly cooled pan (1/2 cup), add a squeeze ½ lemon, and parsnip puree. You can add butter if you like, stir, add sauce to the plate, and garnish with green onion, parsley, herbs, or pea shoots.

By creating and using an account on Moonshine Ink, you are agreeing to our user terms and submissions policy. Read the complete terms and policy.

Don't Miss the Next Edition

Edition First-Round Deadline Drop-Dead Deadline
Feb. 14 to March 13 Jan. 25 Feb. 1
March 14 to April 10 Feb. 22 March 1

About Soul Kitchen

Soul Kitchen dishes out one-of-a-kind recipes from Tahoe locals. Read about Tahoe Truckee’s local food culture, get a roundup review of local venues, catch a new recipe, and find out what's in season.

Subscribe to the feed

Latest Tweets @moonshineink

  • Tomorrow is YOUR day to get out and share your opinion by casting your vote. We've just added a bevy of impassioned… 2 months 2 weeks ago
  • As you look forward to voting one week from today, November 6, remember we've got candidate interview videos to hel… 2 months 3 weeks ago

Look for the latest Moonshine Ink issue on newsstands now.

Look for the latest issue in newsstands now.

Or subscribe and enjoy it hot off the press in your mailbox.

January 10, 2019