Roasted Scallops on Garlicky Parsnip Purée delicate and fragrant

1 Cut your parsnips into large cubes, salt them and steam cook for 15 minutes.

2 Pass them through a fine-grid food mill over a saucepan then dry out the puree, add the olive oil and minced garlic while stirring with a wooden spatula, taste and adjust seasoning, keep warm.

3 When ready to serve, heat your skillet with a little olive oil and sear your scallops 2 minutes on each side then remove from heat, season them then add covered 2 tablespoons of water for 1 minute.

4 Arrange on well-heated plates your parsnip puree, the olives then pour a little of your boiling juice over each.