Seared Scallops With Carambola Sauce, Parsnip And Succotash

Seared Scallops With Carambola Sauce, Parsnip And Succotash



  • salt (and pepper)
  • pepper (salt and)
  • 1 tbsp olive oil
  • 2 cups water
  • 2 cups heavy cream
  • 1 lemon
  • 1 tbsp butter
  • 1 bunch fresh thyme
  • 1/2 cup fava beans
  • 1/2 cup peas
  • 1/2 cup lima beans
  • 1 bunch chives (sliced thinly)
  • 1 tbsp olive oil
  • 1 btl white wine
  • 1 cup sugar
  • 1 vanilla bean (halved and seeded)
  • 1 cup butter
  • 1 lime
  • 18 scallops ((preferably from maine), rinsed and patted dry)
  • 3 parsnips (peeled and cut into thirds)
  • 2 corn
  • 3 carambola (starfruit)
Prep Time
30 min


For the scallops:

Preheat the oven to 400 degrees. Season both sides of the scallops with salt and pepper.

Heat up cast iron pan until nearly smoking hot, add the oil and gently put the scallops in the pan.

When golden brown, turn the scallops over and finish cooking in the oven for 2 minutes.

Remove from the pan and reserve until time to plate.

For the parsnip purée:

Put parsnips in a pot, cover with the water and add the thyme and halved lemon.

Cook until tender, then drain.

Transfer parsnips into a blender, add butter and cream and season with salt. Purée until very smooth and pass through a chinois.


Cut the corn off the cob. Peel and thinly slice the carrots.

In a pot of boiling water, separately blanch the fava beans, English peas and lima beans until they are tender. Remove the outer layer of the fava and lima beans.

Heat up a sauté pan, add the oil, corn and carrots. Cook for about 2 minutes then add the beans and peas.

Toss and finish seasoning with the chives, salt and pepper.

Carambola sauce:

Slice the carambola thinly so they look like a star.

Put them in a pot with the vanilla beans, sugar and wine.

Cook them down on low heat for about 3 hours or until the are nice and tender and wine has reduced by one-third.

When ready to serve, add the butter slowly while whisking it.

Finish with a squeeze of lime and salt.

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Nutrition Facts

Amount Per Serving
Calories 1000 Calories from Fat 610
% Daily Value *
Total Fat 67g 103%
Saturated Fat 40g 200%
Trans Fat
Cholesterol 205mg 68%
Sodium 1630mg 68%
Potassium 820mg 23%
Total Carbohydrate 71g 24%
Dietary Fiber 9g 36%
Sugars 42g
Protein 13g
Vitamin A 50%
Vitamin C 100%
Calcium 15%
Iron 15%
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