Ingredients
- Veal Jus: endend
- 1 Tablespoon 1 Tablespoon vegetable oil endend
- 1 1 large shallot, minced endend
- 1/4 cup 1/4 cup red wine endend
- 1-1/2 Tablespoons 1-1/2 Tablespoons Dijon mustard endend
- 1 cup 1 cup prepared veal demi-glace* endend
- Salt and Black pepper, to taste endend
- *Veal demi-glace can be found at your local gourmet store or online. endend
Servings:
Units:
Instructions
- In a small saucepot, heat 1 tablespoon oil over medium heat. Add the shallots and cook until soft, about 5 minutes, stirring occasionally.
- Deglaze the pan with red wine. Stir in the Dijon and veal demi-glace; simmer over medium heat until reduced by half. Season with salt and
- pepper. Cover and keep warm.
- Add parsnips to a saucepan. Pour in cream until just covering the parsnips. Bring to a simmer and cook for 5 minutes. Turn off heat; let
- stand for 10 minutes. Transfer the parsnips and the cream to a food processor or blender. Pure until smooth. Add any remaining cream, 1/4
- cup at a time, to desired consistency. Season with salt and white pepper; keep warm.
- Cook the bacon strips over medium heat until golden brown, but still soft. Season the scallops with salt and pepper. Heat 2 tablespoons oil
- in a non-stick pan. Sear the scallops on both sides until golden brown.
- For each serving, place a large spoonful of pure in the middle of a plate and top with one-fourth of the scallops. Sprinkle on bacon
- pieces. Drizzle the mustard veal jus over the scallops and the puree.
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