Okay wow, how delicious doesn’t this look? And guess what, it was so good! This dish is a perfect entrée if you want to impress but still make something easy. You can prepare the soup a couple of days in advance if you want and then just sear the scallops right before serving. Here is the recipe for 4-6 entrée portions.

4 entrée port.

1 parsnip, peeled and chopped
1 tbsp olive oil
Sea salt and black pepper
2 tbsp of butter for frying
1 big leek (white part only), sliced
2 shallots, finely diced
7 dl water
1 1/2 chicken stock cube
2 pears, peeled, cored and chopped
1 bay leaf
1 tsp fresh thyme, chopped
1/2 tbsp maple syrup
1 dl heavy cream

4 large scallops (depends how many you’re cooking for, 1 scallop per dish)
1 tbsp olive oil
Sea salt and black pepper


  1. Preheat oven to 200 degrees. Peel and slice the parsnip and spread the parsnip on a baking sheet. Add some olive oil, grate some nutmeg over, then sprinkle with salt and pepper. Roast for 20 minutes.
  2. In a large pot, melt the butter over medium-high heat. Add the leeks and shallots and cook, stirring, for 1 minute. Reduce heat to medium-low, cover and keep on cooking, stirring once in a while, for 4 minutes.
  3. Add water and the stock cubes, roasted parsnips, diced pears, bay leaf, thyme and maple syrup. Stir well. Bring to a boil, then reduce heat to simmer, uncovered, for 30 minutes. Remove pot from heat and remove the bay leaf
  4. Use a hand mixer and purée the soup finely. Add the cream and taste the soup, adjust the seasoning, if needed. Keep warm on the lowest heat while you prepare the scallops.
  5. Heat olive oil in a large nonstick pan over high heat. Dry the scallops thoroughly with some paper towels. Sprinkle each scallop with sea salt and black pepper. When the pan is very hot, add the scallops and sear about 1-2 minutes per side,  (don’t move the scallops, except for turning them). They should be golden on both sides but still translucent in the middle. Be careful not to overcook the scallops as they will keep on cooking a little in the hot soup.
  6. To serve, ladle the soup in warm shallow bowls and add one seared scallops per bowl. Sprinkle with drops of olive oil, cracked black pepper and some thyme leaves.
    Serve immediately.

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