George’s Bank Scallops with Parsnip Puree, Chamomile Beurre Blanc and Grapefruit
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George’s Bank Scallops with Parsnip Puree, Chamomile Beurre Blanc and Grapefruit
Chef Rachel Klein of OM – Boston, MA
Adapted by
August 2009
Yield: 4 Servings


Chamomile Beurre Blanc:
1 cup diced shallot
2 garlic cloves, chopped
½ pound unsalted butter
2 cups Sauvignon Blanc
2 tablespoons cider vinegar
2 tablespoons loose chamomile tea
2 cups heavy cream
Kosher salt
Freshly ground white pepper
Parsnip Puree:
3 ounces unsalted butter
¾ cup diced shallots
1½ pound parsnips, peeled and cut to a large dice
1 quart whole milk
Kosher salt
White pepper

Grapefruit gel:
800 grams freshly squeezed ruby red grapefruit juice
1 sprig rosemary, bruised
300 grams granulated sugar
12 grams agar

12 sea scallops
2 tablespoons canola oil
1 tablespoon unsalted butter
Kosher salt

Emerald crystal lettuce blooms
Cherry bomb radish (demi-size)
coleus leaves (petite mixed)
French Breakfast radish (demi-size)
Kosher salt
Olive oil


For the Chamomile Beurre Blanc:
Sweat the shallots and garlic in 2 tablespoons of butter. Add the wine and vinegar and reduce to 90% of the volume. Add the chamomile tea and heavy cream and bring to a simmer; reduce by a quarter. Slowly whisk in the remaining butter. Strain through a chinoise and season with kosher salt and white pepper. Rest in a warm place, covered with plastic film.

For the Parnsip Puree:  
Melt the butter in a stainless steel pot. Add the shallots and sweat. Add the parsnips, stirring to combine. Season with kosher salt. Cook on low heat until the parsnips start to soften without browning. Add the milk and bring to a low simmer. Steep the mixture until soft, approximately 15 minutes. Strain through a chinoise, reserving the liquid. Pour the mixture into a blender and blend on high until completely smooth. Season with salt and white pepper. Pass through a chinoise and reserve.

For the Grapefruit Gel:
Combine the grapefruit juice, rosemary and 200 grams of sugar in a stainless steel sauce pot. Bring to just under a simmer and let steep for 10 minutes. Combine the agar and remaining 100 grams of sugar and whisk into the grapefruit mixture. Bring to a quick boil and reduce to a simmer while whisking to incorporate agar and sugar. Season with a pinch of kosher salt and strain through a chinoise. Cool to room temperature, then chill until it sets. Transfer the mixture to a blender and puree on high until smooth.

For the Scallops: 
In a stainless steel sauté pan heat the canola oil and over high heat. Season the scallops with salt and put in the sauté pan. Let cook for 30 seconds and add the unsalted butter. Transfer the pan to a 425ºF oven and bake until the scallops are medium-rare. Remove the scallops and reserve.

To Assemble and Serve:
Spoon the parsnip puree into the middle of a plate and top with a scallop. Drizzle with chamomile beurre blanc and grapefruit gel. Garnish with the emerald crystal lettuce blooms, radishes, and coleus leaves.