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1
For the parsnips:
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2
With a vegetable peeler or mandoline, cut the parsnips into thin strips.
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3
In a medium skillet, melt the butter over medium-high heat until it bubbles, and saute the parsnips 1 minute.
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4
Add the stock, season With salt and pepper, and cook until tender, 3 to 4 minutes.
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5
Reserve, keeping warm.
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6
For the scallops:
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7
Season the scallops with salt and pepper.
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8
In a large skillet over high heat, heat the oil until smoking and sear the scallops until golden brown and medium rare, about 1 to 2 minutes on each side.
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9
Remove from the pan.
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10
For the wild mushroom vinaigrette:
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11
In a medium skillet over high heat, heat 2 tablespoon of the oil until smoking and saute the mushrooms until golden brown, 3 to 4 minutes.
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12
Add the thyme, parsley, and water and bring to a boil.
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13
Reduce the heat to medium and simmer until the liquid is reduced by half, 20 to 30 minutes.
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14
Strain through a fine strainer, reserving the mushrooms for another use if desired.
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15
There should be about 1 1/2 cups of liquid.
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16
Add a pinch of salt to the liquid and whisk in the remaining 1/2 cup of oil until emulsified.
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17
Whisk in the vinegar.
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18
Taste and season with salt and pepper.
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19
To serve:
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20
In a salad bowl, toss the mesclun with the sherry vinaigrette.
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21
Add the warm parsnip strips and toss.
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22
Arrange on 4 salad plates and surround with 3 scallops.
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23
Drizzle with the wild mushroom vinaigrette.
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24
Variations:
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25
Substitute shrimp for scallops.
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26
Substitute your favorite greens, torn into small pieces, for mesclun.
