Scallop Trio with Parsnip & Chive Puree

I've been feeling a little uninspired in the kitchen lately and I feel as though I am constantly making the same meal over and over again. Meat in sauce or meat in pasta with sauce. And since it's been so hot outside, the last thing I've wanted to do is make our apartment 10 degrees hotter with our terrible stove that often makes our smoke alarm go off. And yes, that's about as much fun as you can imagine.
But, the other day my friend Jess asked me if I watch Masterchef - which I did not - and she told me it was great and I would love it and I that I should watch it. So I did. Season 5 is currently on demand, and I curled up on my couch last week and watched the first 10 or 11 episodes in two days. I was riveted, and more importantly, I was inspired. And so, after watching some of the contestants make a parsnip puree, I went to Wegman's with inspiration that turned into a scallop trio with parsnip and chive puree. And it was good. Really good. And so, of course, I have to share it with you!

For the parsnip and chive puree for 2 people, you need the following:
1 - 2 parsnips ( I used one really large one and one kinda small one) 1/2 of a lemon, juice only 2 tablespoons chives, divided 1 tablespoon unsalted butter salt and pepper
For the scallops for 2 people, you will need the following:
6 scallops 1 tablespoon olive oil salt and pepper 1/2 of a lemon, juice only, for garnish
First, begin making the parsnip and chive puree and by peeling the parsnips, chopping them into thick 1-inch pieces and cutting each of those in half. Then, place them into a pot of water and bring it to a boil.



While the parsnips are boiling, prepare your chives by chopping them and separating each tablespoon.

Once your parsnips are done cooking - you can easily tell by whether or not a spoon can easily slice it in half - after about 10-12 minutes of boiling, remove them from the boiling water and drain them.

To the food processor, add the parsnips, 1 tablespoon of chives, lemon juice, butter and salt and pepper. Pulse until well blended and pureed. Then let sit until scallops are cooked.

Place a pan over medium-high heat and add tablespoon of olive oil. Then, season the scallops with salt and pepper. Turn the heat to high and add them to the pan, cooking 1-2 minutes on each side.

Place the scallops over the parsnip and chive puree on a small plate, add three scallops to each plate and garnish with tablespoon of chives and remaining 1/2 lemon juice. 

And enjoy! This dish is fresh and summery and a perfect accompaniment to almost any meal! Have you been cooking with scallops this summer? Pureeing anything delicious? I'd love to hear about it!