Seared diver scallops with parsnips
At La Rubia, a 40-seat restaurant that opened in early June at the 11 Howard Hotel in New York City’s Soho neighborhood, executive chef Lucas Harrel peels parsnips, saving the skin to fry into a sort of crumble, and poaches the vegetables in cream, milk, and butter seasoned with thyme, garlic, lemon zest, and bay leaf. He purées them with brown butter.
Separately, he cooks down a bottle of Champagne until the liquid is nearly evaporated and then emulsifies it with a pound of butter, finishing it with a little heavy cream, lemon juice, and salt, and then stirring in blanched fava beans.
He sears Atlantic diver scallops, which come into the restaurant every other day, in a neutral oil and bastes them in butter just until the center is warmed through.
The parsnip purée is placed in a scallop shell topped by the seared scallops. The butter sauce with fava beans is placed around the shell and garnished with crumbled fried parsnip skin and nasturtium leaves
Price: $28