Place the parsnips in a pot and completely cover with the milk and cream.
Add a pinch of salt to taste and bring the mixture to a boil over medium-high heat.
Reduce heat to a simmer and cook until the parsnips are tender, about 15 minutes. You will know they are cooked when they are easy to mash.
Strain the parsnips, reserving some of the liquid, and puree in a blender. If it is hard to blend up then add a little of the liquid.
To core parsnips cut them in half and then vertically in quarters. Cut out the hard core center.
Pan Sauteed Mustard Greens
Mustard greens are extremely nutritious, giving a large amount of vitamins in very few calories. One cup delivers 500% of your recommended daily intake of vitamin K, which is shown to reduce inflammation, , 85% of vitamin A, 60% of vitamin C and folates, manganese, and dietary fiber.
Wash the scallops and pat them with a paper towel to dry them. Season with a pinch of salt.
In a skillet, combine the olive oil and the canola oil, and heat until extremely hot.
Lower the scallops individually and away from you, making sure not to crowd the pan
Add some butter and baste the scallops as they cook. Cook until almost cooked through, about 2 minutes. They should have a golden brown color to them.
Carefully turn the scallops over and continue to baste the scallops. When they are cooked they should be totally opaque and firm.
Remove the scallops from the skillet and place on a paper towel to drain off any excess grease.
This is an incredibly easy restaurant quality dish that can be made at home to impress that special someone. Just make each component individually and then combine them on the plate for an impressive show of your culinary talents. I guarantee your dinner guest will be impressed. The sweet flavor of the parsnip puree is tamed by the peppery mustard greens. Top that with incredible texture and taste of the seared scallops..
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