Birch Bacon Scallops with Parsnip Mash and Citrus Reduction

Special dining at home

Going out is nice but cooking a fresh delicious dinner for someone you care about is sure to score a smile. Who doesn't appreciate the time, thought and care it takes to cook a nice dinner? And it doesn't have to be complicated, it just has to make an impact.

These scallops are quick, easy, and tasty. The parsnips are sweet & flavorful with citrus sauce providing a contrasting tartness. The parsnip mash is filling so there's really no need to have a starch with this meal making it light and leaving room for a decadent dessert. See our desserts page for ideas!

Birch Bacon Scallops

Serves: 2

Prep Time: 5 minutes

Cook Time: 10 minutes


1 Tbsp Olive Oil

8 Large Scallops 

Seasoning Salt

3 Tbsp The Canadian Birch Company Birch Bacon Jam  

Heat up the olive oil in a cast iron pan at high heat for searing scallops.

Rinse and dab scallops with a paper towel to get rid of excess water. Place in pan well spaced apart. Sprinkle with seasoning salt. Sear first side, flip and sprinkle on seasoning salt to taste. Sear second side.

When both sides are evenly seared, turn down heat to low, lid the pan and steam scallops until cooked, approximately 5 minutes.

Heat Birch Bacon Jam in microwave dish for 25 second on high. Plate the scallops and spoon 1 tsp of Birch Bacon Jam onto the top of each scallop. 

Birch Parsnip Mash


Serves: 2

Prep Time: 10 minutes

Cook Time: 20 minutes



3 Large parsnips chopped, boiled and drained 

2 Tbsp Butter

3 Tbsp Cream 

1/2 Tsp Vanilla

1/4 Tsp each, Salt & Pepper

1 Tbsp Amber Birch Syrup by The Canadian Birch Company

While drained parsnips are still warm. Puree in a food processor. When smooth, add cream, butter, vanilla, Amber Birch Syrup, salt and pepper to taste. Process on low until combined. Keep warm until ready to serve. 


Citrus Reduction

Serves: 2

Prep Time: 10 minutes

Cook Time: 15 minutes


1 Shallot, minced 

1 Tsp olive oil

1/2 cup white wine

1/2 cup fish stock

3 Tbsp cream

1/4 cup butter diced

1 Tbsp ruby red grapefruit juice 

Saute shallots in olive oil. When soft, add wine and simmer until it reduces by three quarters. Add fish stock, reduce by one half. Add cream, reduce again by 3/4. 

Set aside sauce. When ready to serve, heat to a light boil, add butter. When melted, whisk in grapefruit juice.

Plate a spoonful on a plate, top with parsnip mash and serve alongside scallops.


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