Seared Halibut and Scallops with Carrot Parsnip Puree

Seared Halibut and Scallops with Carrot Parsnip Puree and Caramelized Onions

Yes, lets not forget about those caramelized onions! I love onions and when you caramelize them it brings out their sweetness and the flavor is spectacular. Goes great with seafood (I like them a lot on Horseradish Encrusted Salmon) and steaks and a lot of other proteins. Here we’re going to use halibut and scallops.

Seared Halibut and Scallops with Caramelized Onions and Parsnip Carrot Puree #2

I bought the halibut and scallops in the frozen section at Costco. In my opinion buying wild seafood that’s frozen over any fresh “farm raised” fish is best. I know a lot of TV chefs hate anything frozen, but if you handle the product the right way, it will be good!

So what are the right ways to handle frozen fish?

  1. Don’t keep it in the freezer for too long! I know its in the freezer and you might think its good forever, but everything has a shelf life! So be sure to use it within a month or two.
  2. When you’re ready for some fish that’s in the freezer, be sure to take it out about 3 days before you’re ready to eat and let it thaw out while sitting in the fridge. Don’t thaw in the microwave! It’ll just mess up the texture.

Ingredients

  • 1 six ounce halibut fillet
  • 8 large scallops
  • 1 tbl butter
  • 1 tbl olive oil
  • pinch of salt
  • 1 carrot, peeled and sliced
  • 1 parsnip, peeled and sliced
  • 1/2  cup heavy cream
  • 1 tsp garlic powder
  • 1 yellow onion, sliced
  • 2 tbl butter
  • 1/2 cup white wine
  • salt

Serves two.

Method

  1. Place sliced carrot and parsnip in a pot with enough water to boil for 15 minutes. Add a pinch of salt to the water. While its boiling, do the rest…
  2. Put 2 tbls butter in pan on medium high heat for the caramelized onions
  3. When the butter melts, add the sliced onions ad toss or stir to coat the onion slices in butter. Cook over medium heat, stirring and tossing until onions start to caramelize (turn brown)
  4. In another fry pan, melt 1 tbl of butter and add 1 tbl of olive oil on medium high heat
  5. Take the halibut fillet out of the plastic wrap (if frozen) and salt both sides
  6. Add it to the pan with the butter and olive oil in it and sear the halibut for a minute
  7. Flip the halibut over and transfer to an air fryer and cook for 6 minutes at 330 degrees. If you don’t have an air fryer, you can use a small toaster oven, or your big oven, set to 400 degrees, cooking for 6 minutes
  8. OK, you got 6 minutes left to get everything done! Let’s go!
  9. Salt the scallops on both sides
  10. Add the scallops to the pan you seared the halibut in. Make sure the pan is hot, but not smoking hot. Sear the scallops, then turn over and turn down the heat to low. This will cook them through while you finish everything else.
  11. Add the white wine to the onions and let reduce
  12. After boiling the carrot and parsnip, drain and add to your food processor.
  13. Add the cream, pinch of salt and some garlic powder
  14. Puree the mixture making sure its all very smooth. You might have to scrap down the sides a couple of times and you might have to add a little more cream to get the right consistency. We don’t want soup! You want it to be thick and able to hold its shape on the plate.
  15. At this point the halibut should be ready, the scallops should be seared and cooked through
  16. Have you been watching the onions? Don’t burn them!
  17. Alright, let’s plate up! Cut the halibut in two to share.
  18. Get two plates and put some puree on the plates and spread out a little, like a smear. Put some caramelized onions next to it. Place a halibut half on the plate overlapping the puree and onions. Put 4 scallops on each plate and scrap and butter and oil from the pans over the scallops. I sprinkled all with a little dried cilantro to give it some color.
  19. Enjoy!

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You could make a lemon butter sauce with the oil left in the scallop sear pan. Just add some white wine and juice from half a lemon to the pan while on high heat. Add a tbl of butter and a pinch of salt. Shake the pan until the butter melts. Then pour over the scallops and fish.

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