Scallops with Parsnip Purée and Lemon Beurre Monté

Mitchell Kaldrovich

Sea Glass at the Inn by the Sea, Cape Elizabeth, ME

Mitchell Kaldrovich served this scallop dish at his February Beard House dinner. Beurre monté is an emulsification of butter fat, milk solids, and water. Here, a bit of lemon and truffle oil make it the perfect match for scallops.


Parsnip Purée:

  • 6 large parsnips
  • 1 cup whole milk
  • 1/4 cup butter
  • Kosher salt and freshly ground black pepper, to taste
  • Ground nutmeg, to taste

Beurre Monté:

  • 1 tablespoon water
  • 1/2 cup (1 stick) stick cold unsalted butter, cut into 1/2-inch pieces
  • 1 teaspoon lemon juice
  • Few drops of truffle oil (optional)
  • Kosher salt and white pepper, to taste


  • 1 1/2 pounds large sea scallops, patted dry
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Celery leaves


To prepare the parsnip purée, peel and slice the parsnips. Cover with cold water in a medium pot, and bring to a boil. Cook until tender, about 30 minutes. Strain the parsnips in a colander. While they are still hot, purée the parsnips in a blender or food processor with the milk and butter. Season with salt, pepper, and nutmeg.

To prepare the beurre monté, bring a tablespoon water to a boil in a medium saucepan. Lower the heat and begin adding the butter two to three pieces at a time, whisking constantly to create a smooth emulsion. Do not let the emulsion boil or it will break. Stir in the lemon juice, truffle oil, salt, and white pepper.

To prepare the scallops, lightly season both sides of the scallops with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the scallops and cook until golden, about 4 minutes and turn over to cook the other side, about 2 more minutes.

To serve, place three to four scallops on top of parsnip purée. Drizzle the beurre monté on and around the scallops. Garnish with celery leaves.


4 servings