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1
To make the puree, peel the parsnips and quarter them lengthwise, removing as much core as you can.
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2
Discard the cores and roughly chop the remainder.
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3
Peel the pears, core, and roughly chop.
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4
Place the parsnips in a saucepan and cover with milk.
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5
Bring to a boil over high heat, then decrease the heat and simmer until very tender, about 8 minutes.
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6
Add the pear and cook for 2 minutes longer, or until the pear is soft.
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7
Drain off the milk and puree the mixture in a blender until smooth.
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8
Place in a bowl, cover, and set aside.
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9
Wipe the mushrooms clean with a damp cloth and quarter them if large.
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10
Heat the butter in a saute pan over medium-high heat and add the mushrooms.
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11
Cook until the mushrooms are tender and have rendered their juices.
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12
Add the parsley to the pan and toss.
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13
Season to taste with salt and pepper.
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14
Heat the olive oil in a saute pan over high heat.
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15
Pat the scallops dry and season on both sides with salt and pepper.
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16
Sear on both sides until crispy, browned, and heated through, 2 to 3 minutes per side.
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17
Spoon about 2 tablespoons of the puree onto each of 4 plates, spreading it out into a thin puddle.
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18
Top each with one-quarter of the mushrooms and any accumulated juices.
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19
Place 3 scallops on each plate on top of the mushrooms.
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20
Drizzle with the olive oil and a few drops aged balsamic vinegar.
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21
Serve.
