high heat. Let it reduce from ½ cup of liquid to ¼ cup, 5 to 10
minutes.
Strain the liquid into another small pot and then, on low heat,
begin whisking in the butter 1 cube at a time. It’s important you
do this gradually so you achieve emulsification. Watch the sauce as
you do this: it should look creamy and homogeneous, though still
rather liquid. Add the parsley and taste to adjust. Set aside.
To make the greens, in a small skillet, melt the butter over
medium heat. Add the shallots, cook until soft, and then add the
mustard greens with the salt. Cook just until the greens have
wilted, 2 to 3 minutes.
To cook the scallops, pat them dry with paper towels and
season with salt. In a clean skillet, combine the olive oil and canola
oil. Heat until smoking hot. Lower the scallops in, individually,
away from you, making sure not to crowd the pan.
Add some of the butter and baste the scallops as they cook.
You want to cook them 85 percent of the way on the first side
(they’ll turn a deep, dark, beautiful brown), about 2 minutes.
When they’re mostly opaque, carefully turn the scallops over,
tilting the pan away from you and flipping the scallops with a
spoon. Continue to baste the scallops with fat, and when they’re
cooked all the way (they’ll be firm and totally opaque), remove to
a plate lined with paper towels to remove some of the grease.
To plate, reheat the parsnip puree on very low heat and then
spoon a little of it on each plate. Pile on the cooked mustard
greens, top with two or three scallops, and spoon on the beurre