Scallops with parsnip puree

Ingredients:

• 0.6 kg parsnips, peeled and chopped
• 1 cup of milk
• 2 tablespoons unsalted butter
• 2 tbsp + 1 tsp vegetable oil
• 0.7 kg large sea scallops, stems removed
• 1/4 tbsp. blanched hazelnuts, chopped
• 1 tbsp chopped fresh thyme
• 1 tbsp. honey
• 1/4 cup + 1 tbsp sherry vinegar
• 1 small shallot
• 3 cups watercress, tough stems trimmed

Preparation:

1. In a medium saucepan, combine the parsnips with the milk and a generous pinch of salt. Cover and bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until tender, about 20 minutes. Transfer the mixture to a blender or food processor, add the butter, and puree. Season with salt and pepper to taste.
2. Meanwhile, heat 2 tablespoons of vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and black pepper, add them to the skillet, and cook, undisturbed, until well browned, about 3 minutes. Flip and cook for about 1 minute more. Transfer to plates.
3. Add the remaining 1 teaspoon of vegetable oil, hazelnuts, and thyme to the skillet. Cook, stirring and scraping the pan, until the nuts are golden brown, about 1 minute. Transfer everything to a bowl.
4. Return the pan to the heat and add honey and 1/4 cup vinegar. Cook, swirling the pan, until thickened, about 1 minute.
5. Thinly slice the shallots and place in a large bowl with the remaining 1 tablespoon vinegar, 1/4 teaspoon salt, and freshly ground black pepper to taste. Add the watercress and toss. Divide the watercress salad and parsnip purée among the scallops. Sprinkle with the nut mixture and drizzle with honey syrup.