Seared Sea Scallops with Parsnip Purée and Braised Red Cabbage

Brooklyn Chef Scott Jaffe makes a scallop dish that will have your friends believing you’re a gourmet chef. 

2-3 cups diced parsnips
8 medium scallops
3 tbsp. parsley oil
2 tbsp. olive oil
1/4 head red cabbage
1/2 cup red wine vinegar
1/8 cup sugar
1/2 cup cream
1/4 bunch scallions for garnish
3 tbsp. butter
salt and pepper to taste

One response to Seared Sea Scallops with Parsnip Purée and Braised Red Cabbage

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