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| Parsnip, Potato & Onion w/ scallop, horseradish cream |
For 2 persons
1/8 C 35 % cream
1/8 C 2% milk
1/4 C grated horseradish
Bring to boil, simmer, cool, whip.
1 TBSP butter
1/2 lb parsnip
1/4 C diced potato
1/4 C diced onion
2 C stock (I had pheasant stock leftover) [Don't underestimate a pheasant.]
Sautee vegetables, add stock, simmer 25 minutes. Puree.
2 scallops
Seer 3 mins per side. Pat dry.
Dress with whipped horseradish cream and chives.
