Seared Sea Scallops with Parsnip Purée, Blood Orange, and Fresh White Truffle 

Connoisseurs and epicureans agree: Grill 23 in Back Bay isn’t just a restaurant; it’s a holiday celebration destination. Its enchanting festive ambiance pairs seamlessly with its outstanding wine list. Having just toasted to its 40th year of culinary excellence, this renowned steakhouse skillfully balances timeless tradition with modern updates and, of course, the best steaks in town.

So, we were thrilled when Executive Chef Ryan Marcoux offered to share his latest recipe to celebrate truffle season- scallops adorned with delicately shaved white truffles. The recipe share comes just in time to save any of you struggling to find a dazzling dish to serve over the holidays. Prepare to wow your guests with this luxurious addition to your festive menu. 

Executive Chef Ryan Marcoux of Grill 23's Seared Sea Scallops with Parsnip Purée, Blood Orange, and Fresh White Truffle
Executive Chef Ryan Marcoux of Grill 23‘s Seared Sea Scallops with Parsnip Purée, Blood Orange, and Fresh White Truffle

Ingredients

Scallops:

  • 2 pounds U-10 scallops
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • Salt and pepper to taste

Parsnip Puree:

  • 2 pounds parsnips, peeled and cubed
  • 1/2 pound butter
  • 1 cup heavy cream
  • 1 tablespoon truffle butter (optional)
  • Salt and pepper to taste

Blood Orange Gastrique:

  • 1 cup blood orange puree
  • 1/4 cup brown sugar
  • 1 cup red wine vinegar
  • 1 star anise
  • 2 cardamom pods
  • 1 teaspoon coriander seeds
  • 2 allspice berries

Garnish:

  • Blood orange segments
  • Shaved white truffles (optional)
  • Microgreens for garnish

Instructions

  1. Prepare Scallops: Dry with a paper towel and season with salt and pepper. 
  2. Sear: In a hot pan with oil, sear scallops on one side until they are a nice color. 
  3. Baste with Butter: Flip over and baste with butter until cooked.
  4. Drain: Remove scallops and drain excess oil on paper towels.
  5. Parsnip Puree: Peal parsnips and add all ingredients to a pot. Cook the parsnips in the butter and cream until they are soft. Blend until smooth, add truffle butter (optional), season to taste.
  6. Blood Orange Gastrique: Simmer blood orange puree, brown sugar, vinegar, and spices until reduced into a thick syrup. Strain.
  7. Assemble: Plate parsnip puree, top with scallops, garnish with orange segments, truffles (optional), and microgreens. Drizzle with gastrique.
  8. ENJOY!

Grill 23 is open for lunch and dinner now through Christmas. Do make a reservation and enjoy this delicious dish in person. 


This article originally appeared in The Mazer Group’s Luxury Listings Newsletter. For more stories like this and great real estate eye candy, subscribe to mazergroup@compass.com

The Mazer Group – Boston’s Luxury Listings Professional Real Estate Agents

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