This is a super easy entrée that surely will impress. The ‘caviar’ is made from vinegars of your choice, adding an element of surprise to the dish. They are little bursts of acidity, cutting through the rich buttery puree and enhancing the flavour of the scallops.
Pour vegetable oil into a tall jug and place into the freezer for at least an hour.
Peel and dice parsnip. Melt 40g of butter in a small saucepan until it starts turning brown and smells nutty. Add 1 clove of garlic and parsnip and fry for 2 minutes before pouring over the, warm milk. Cook on low until the parsnip is soft. Blend in a food processor to a very smooth paste. Adjust seasoning.
Bring vinegar to the boil. Mix agar agar with sugar and rain into the balsamic. Simmer for 3 minutes while continuously whisking. Remove from the heat and cool to 80°C. Use a syringe or pipette to drop tiny droplets of balsamic into the freezer cold oil. The droplets will slowly fall to the bottom of the jar, forming spheres resembling caviar. Strain through a fine sieve (keep the oil, it is still perfectly usable) and rinse the ‘caviar’ with cold water.
Remove the outer muscle from the scallops. Pad dry and season with salt and pepper. In a hot frypan with peanut oil, sear the scallops for 2 minutes on each side until caramelised. Remove scallops from the pan, then melt 40g butter in the same pan together with the other clove of garlic and fry for 1 minute. Strain and set butter aside.
To serve, spread a tablespoon of parsnip puree on each plate. Top with 3 scallops per plate and spoon ‘caviar’ on each scallop. Drizzle with melted butter from the pan and serve hot.
Tip: Agar pearls can be made with any liquid. Lemon or passionfruit juice? White wine? Get creative!