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1
For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan.
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2
Bring to a boil, reduce the heat and simmer until reduced by three-quarters of its original volume.
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3
Set aside to cool.
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4
For the parsnip puree: place the parsnips in a heavy-bottomed saucepan, add enough heavy cream to cover and bring to a slow boil.
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5
Reduce the heat and simmer until the parsnips are cooked.
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6
Place in a blender and process until smooth.
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7
Season to taste with salt and pepper.
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8
Next, carefully remove the connective tissue found on the side of each scallop, if applicable.
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9
Pat dry with a paper towel and season both sides with salt and pepper.
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10
In a small saute pan, heat 2 tablespoons of the olive oil over high heat to smoke point, then place half of the dry, seasoned scallops in the pan, being careful to not splash the oil.
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11
When the scallops are golden brown and have released from the pan, turn over and sear on the opposite side.
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12
Add half of the carrots, half of the butter and half of the thyme to the pan.
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13
When the butter begins to foam, lower the heat and carefully angle the pan so the butter is to one side, and baste the scallops while they finish cooking.
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14
Repeat the process with the rest of the scallops in a new pan or quickly rinse the previous pan.
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15
In a bowl, mix the arugula with a touch of lemon juice, truffle oil and salt.
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16
Serve the scallops on a warm plate over the parsnip puree.
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17
Garnish the plate with baby carrots, truffled arugula and the balsamic reduction.
