Halibut and Scallop Skillet with Saffron-Orange Butter, Parsnip Purée, and Sautéed Peas

Instructions

1. 1

   1. Place the parsnips in a saucepan with the stock and a pinch of salt. Bring to a boil, then cook over medium heat for 15 to 18 minutes until very tender. Keep the cooking liquid warm.

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   2. Meanwhile, pat the halibut fillets and scallops very dry with paper towels. Season both with salt and black pepper on both sides.

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   3. In a small pan, melt 20 g (about 1 1/2 tbsp) of butter over very low heat. Add the saffron and 1 tablespoon of the orange juice. Let it infuse for 2 minutes without boiling hard.

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   4. Drain the parsnips, reserving 60 ml (1/4 cup) of the cooking liquid. Blend the parsnips with the cream, 20 g butter, and the reserved liquid until smooth. Adjust with salt and pepper. Keep warm over very low heat.

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   5. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. Sear the halibut fillets for 2 minutes on the first side. Turn the fillets and transfer the skillet to an oven preheated to 200°C / 400°F for 4 to 6 minutes, until the fish is just cooked through. Remove and keep loosely covered.

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   6. In the same skillet, add the remaining tablespoon of olive oil. Cook the scallops for 1 1/2 to 2 minutes per side until deeply golden. Remove and reserve with the halibut.

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   7. Reduce to medium heat. Add the shallot and cook for 2 minutes, stirring. Add the garlic and cook for 30 seconds. Pour in the white wine and let it reduce for 2 to 3 minutes.

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   8. Add the orange zest, the remaining orange juice, and the saffron butter. Whisk in the remaining 30 g butter until the sauce turns glossy. Taste and adjust salt.

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   9. Add the peas to the sauce and sauté for 2 minutes until tender but still bright. Stir in the chives and half of the parsley.

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    10. To serve, spread the parsnip purée onto the plates. Top with one halibut fillet and the scallops. Spoon over the saffron-orange-pea sauce. Finish with the remaining parsley and a little black pepper.