4 tablespoons unsalted butter, divided
2 tablespoons canola oil, divided
1 large shallot, peeled and quartered
1 bag parsnips, peeled and diced
1/4 cup white wine
1/8 teaspoon granulated sugar
2 cups chicken stock
16 Sea scallops, cleaned and dry
Kosher salt and ground white pepper
1 cup roasted tomato basil vinaigrette
DirectionsHeat a large, Dutch oven on medium-high. Add 1 tablespoon butter and 1 tablespoon oil to pan. When butter sizzles, add shallot and parsnips; cook on medium-high until starting to brown, about 2–4 minutes.
Add wine, sugar while stirring and scraping all brown bits from bottom of pan. Continue stirring until sugar dissolves and almost all liquid evaporates.
Add chicken stock, heat to simmer. Simmer until parsnips are soft, about 18–20 minutes. Remove from heat, use immersion blender and puree until smooth; cover to keep warm.
Place scallops on paper towel-lined baking sheet in a single layer. Heat remaining 3 tablespoons oil in a large cast iron skillet on high. Season scallops with salt and pepper. Sear until crust forms on each side, turning only 1 time during process. Remove from pan and place on a clean tray to rest. Spoon puree in a line in center of plate. Arrange scallops on top of puree. Spoon vinaigrette over scallops and serve.