Recipe par :  Le Fit Cook
Wine and food pairing : Coq d’Or Pineau des Charentes 
Code SAQ: 24208

Output : 2 portions
Preparation time : 50 min
Cooking time : 40 min

Ingredients

Puree

• 1 cup (250 ml) parsnips, cut into large chunks 
• 1 cup (250 ml) cauliflower, coarsely chopped 
• 5 sprigs garlic flower 
• ¼ cup (60 ml) grated Parmesan cheese 
• 2 tbsp (30 ml) sugar-free almond milk 
• ½ lemon (zest & juice) 

   

  Salad

• 2 ears of corn 
• 2 portobello mushrooms, cut into large slices 
• ½ red bell pepper, cut into small pieces 
• ¼ cup (60 ml) flat-leaf parsley, chopped 
• ¼ cup (60 ml) toasted pine nuts 
• ½ lemon (zest & juice) 

Scallops and sauce 

• 8 fresh scallops 
• 1 gray shallot, chopped 
• ¼ cup (60 ml) Coq d’Or Pineau des Charentes  
• ½ cup (125 ml) chicken broth 
• ½ lemon (juice only) 

Steps

1. Steam parsnips, cauliflower and garlic flower for 15 minutes. Place in blender with remaining purée ingredients. Season with salt and pepper and purée until smooth. Set aside. 
2. In an oil-sprayed skillet over high heat (or on the BBQ), grill mushroom slices for 3 minutes per side and corn on the cob for 6 minutes per side. Remove the corn kernels by running a knife along the edge of the cob, and cut the portobellos into small pieces. 
3. Place the grilled vegetables and all the other salad ingredients in a bowl. Season with salt and pepper, add a drizzle of oil and mix well. Set aside. 
4. Place the scallops on a plate with paper towels and pat dry. Season with salt and pepper. 
5. In a skillet over high heat, spray with oil and sear the scallops for 1 to 2 minutes per side. Set aside. 
6. In the same skillet, over medium heat, add the chopped shallot and cook for 10 minutes, stirring regularly. Add the remaining ingredients, bring to the boil and simmer for a further 10 minutes (season with salt and pepper and/or 1 tbsp (15 ml) soy sauce at the end of cooking if necessary). 
7. Add the purée to the bottom of the plate, followed by the salad, scallops and sauce. 

Tip

If your sauce isn’t thick enough for your taste, don’t hesitate to thicken it with cornstarch! Simply dissolve 1 tsp (5 ml) cornstarch in 2 tbsp (30 ml) cold water and stir into the hot sauce. The sauce will thicken instantly!