- 1 cup Florida Grapefruit Juice
- 1 teaspoon Florida Grapefruit zest, shaved with microplane
- 1 tablespoon Shallots, minced
- 1 tablespoon Apple cider vinegar
- 2 cups Parsnips, peeled, diced
- 1 cup Idaho potatoes, peeled diced
- 1 cup Milk
- 1 stick Butter, unsalted
- White pepper
- 1 each Vanilla bean, seeds removed
- 1 cup Panko breadcrumbs
- 3 tablespoons Olive oil
- 16 pieces Scallops, U-10
1. In a 1-quart saucepan, combine the grapefruit juice and shallots; reduce to 1/4 cup. Mix in apple cider vinegar a little at a time, tasting to make sure the sugar and vinegar are balanced. Keep warm.
When the parsnips are fully cooked and fork tender, strain, rice, mix in the butter and season with salt and white pepper. Keep warm.
2. In a 4-quart saucepot, place the parsnips, potatoes and milk. Cover with water 2 inches above the vegetables, and boil.
3. Combine the grapefruit zest, vanilla bean and panko breadcrumbs. Lay out on a sheet pan covered with parchment paper and bake in a preheated 325ºF oven until breadcrumbs are golden brown, approximately 15–18 minutes.
4. In a sauté pan over medium high heat, add 3 tablespoons olive oil. When it begins to smoke, add the scallops. Sear one side until golden brown, then turn the scallops and spoon the grapefruit juice and shallot reduction over the top. Baste the scallops until desired doneness.
5. Equally portion the parsnip puree in the center of each plate. Lay the scallops over the puree. Garnish each scallop with the vanilla, zest and panko crumble, and spoon the pan sauce around the scallops.
6. Garnish with crispy parsnip chips.