Citrus Cooked Scallops with Smoky IPA Parsnip Puree and Beer Pickled Jalapenos

11 Jun
I LOVE scallops. They are one of my favorite foods, but to be honest, they are usually not that good when I order them. I have been searching for a great recipe to make scallops at home. I came across these Citrus Cooked Scallops with Smoky IPA Parsnip Puree and Beer Pickled Jalapenos from The Beeroness. My mouth was watering looking at the picture.
Photo Courtesy of www.thebeeroness.com

Photo Courtesy of http://www.thebeeroness.com

 Ingredients (This recipe makes 4 appetizer portions)
(For the Scallops)
  • 8 scallops
  • ½ tsp salt
  • 1 cup fresh squeezed orange juice (about 2 large oranges)
  • 1/2 cup fresh lemon juice (about 2 large lemons)
(For the Parsnip puree)
  • 1 lb parsnips, peeled and sliced into 1 inch slices
  • 4 tbs butter
  • ¼ cup IPA
  • ¼ tsp salt
  • ¼ tsp smoked paprika
(For the Beer Pickled Jalapenos)
  • 2 tbs sugar
  • 1 tbs salt
  • ½ cup vinegar
  • 2 tbs water
  • 1 cup beer (I used an IPA)
  • 6 large jalapenos thinly sliced

Cooking Directions

(For Scallops and Parsnip Puree)

  1. Place the scallops in a small bowl, sprinkle with salt.
  2. Pour orange juice and lemon juice over the scallops (scallops should be submerged) cover with plastic wrap and refrigerate.
  3. Allow scallops to “cook” in the citrus for 3 hours and up to 6, or until the scallops have turned white.
  4. Cook the parsnips in lightly salted boiling water until fork tender, drain.
  5. Add parsnips to a food processor with remaining ingredients, process until smooth (add additional beer or water for a thinner consistency).
  6. Remove scallops from citrus, allow to drain and dry on a stack of paper towels.
  7. Plate puree, top with scallops, and then one to two pickled jalapenos on top of each scallop.
Photo Courtesy of www.thebeeroness.com

Photo Courtesy of http://www.thebeeroness.com

(For the Beer Pickled Jalapenos)

  1. In a saucepan over medium high heat, add the sugar, salt, vinegar and water. Stir just until the salt and sugar have dissolved, remove from heat. Stir in the beer, pour into a jar.
  2. Refrigerate until cold, about 20 minutes.
  3. Add the jalapenos to the jar, replace the lid and refrigerate for at least 24 hours.
  4. Jalapenos will last for several weeks.

If you like this recipe, Jackie Dodd has a plethora of other great recipes that incorporate beer. I would strongly suggest checking her site out: The Beeroness- Have Your Beer and Eat it Too.

I can’t wait to try this recipe!

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2 Responses to “Citrus Cooked Scallops with Smoky IPA Parsnip Puree and Beer Pickled Jalapenos”

  1. Adam June 11, 2013 at 3:45 pm #

    This looks delicious! I’ve never even though about just using citrus juice to cook scallops. Is it generally pretty safe to do this if you leave them in long enough?

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