Step 1

Peel and chop the parsnips, and place in a saucepan with the milk.  Bring to a boil, reduce the heat to medium-low, and simmer for 15-20 minutes, or until the parsnips are soft.

Step 2

Put the parsnips and all the liquid into a blender, with a pinch of salt, pepper and freshly ground nutmeg, and blend until smooth.  Add more milk if needed. Keep warm.

Step 3

Pat dry your scallops really well, and leave uncovered to further air dry for 30 minutes or so.

Step 4

Heat 1 tbs of the oil in a cast iron pan until almost smoking, and gently add half of the scallops in a single layer, making sure they don't touch.  Sprinkle salt and pepper on the top side.  Sear for 2-3 minutes without stirring, until the bottom is deeply browned, and the scallops are almost all the way cooked through.  Add 1 Tbs of butter to the pan, and flip the scallops over. Add salt and pepper on the other side, and cook for another minute, while basting the scallops with the butter.  Remove to a plate, and keep warm while you cook the other half using the rest of the oil and butter.

Step 5

Reduce the heat to medium-low, and add the pine nuts to the pan, with the remaining oil.  Toast for a few minutes until golden.

Step 6

Serve the scallops atop the parsnip puree, sprinkle the pine nuts on top, and add some more freshly ground nutmeg.  Add fresh herbs if desired.