Secrets of the Best Chefs

FOR THE MUSTARD GREENS

2 tablespoons unsalted butter

1 shallot, chopped

1 cup mustard greens, cleaned and chopped

A pinch of salt

FOR THE SCALLOPS

12 scallops

Salt

2 tablespoons olive oil

2 tablespoons canola oil

2 tablespoons unsalted butter

To make the parsnip puree, place the parsnips in a pot and cover

completely with the milk and cream. Add a pinch of salt and bring

the mixture to a boil over medium-high heat, reduce to a simmer,

and cook until the parsnips are just tender, about 15 minutes.

You’ll know they’re cooked when you can smash one with a

wooden spoon.

Strain the parsnips, reserving some liquid, and puree them in a

blender. If it’s too chunky and won’t blend up, add a little of the

liquid. If, on the other hand, it looks too thin, don’t worry: the

mixture will thicken when you heat it up later. Taste and adjust for

salt.

To make the beurre blanc, in a small pot, bring the white wine

vinegar, wine, shallot, garlic, bay leaf, and thyme to a boil over