Warm Scallop Salad with Parsnips and Wild Mushroom

Name: Warm Scallop Salad with Parsnips and Wild Mushroom Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 parsnips, peeled; 2 tablespoons butter; 1/4 cup Vegetable Stock or low-salt canned vegetable broth; Salt and freshly ground black pepper; 12 large sea scallops; Salt and freshly ground black pepper; 2 tablespoons virgin olive oil; 1/2 cup plus 2 tablespoons virgin olive oil; 1 pound mixed wild mushrooms (caps only), such as cremini and shiitake, sliced thin; 1 sprig thyme; 1 small bunch parsley stems (1 to 2 ounces); 3 cups water; Kosher salt; 2 tablespoons plus 1 teaspoon balsamic vinegar; Freshly ground black pepper; 4 cups mesclun greens; 1/4 cup Sherry Vinaigrette; About 1/2 cup Wild Mushroom Vinaigrette (recipe above)

Servings: persons

4 parsnips, peeled
2 tablespoons butter
1/4 cup Vegetable Stock or low-salt canned vegetable broth
Salt and freshly ground black pepper
12 large sea scallops
Salt and freshly ground black pepper
2 tablespoons virgin olive oil
1/2 cup plus 2 tablespoons virgin olive oil
1 pound mixed wild mushrooms (caps only), such as cremini and shiitake, sliced thin
1 sprig thyme
1 small bunch parsley stems (1 to 2 ounces)
3 cups water
Kosher salt
2 tablespoons plus 1 teaspoon balsamic vinegar
Freshly ground black pepper
4 cups mesclun greens
1/4 cup Sherry Vinaigrette
About 1/2 cup Wild Mushroom Vinaigrette (recipe above)

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

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 parsnips, peeled, 2 tablespoons butter, 1/4 cup Vegetable Stock or low-salt canned vegetable broth, Salt and freshly ground black pepper, and more.

Yes, Warm Scallop Salad with Parsnips and Wild Mushroom Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Scallop Salad with Parsnips and Wild Mushroom Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions