Seared Scallops With Carambola Sauce, Parsnip And Succotash

• 18 large scallops (preferably from Maine), rinsed and patted dry
• Salt and pepper
• 1 tablespoon olive oil
• 3 parsnips, peeled and cut into thirds
• 2 cups water
• 2 cups heavy cream
• 1 lemon
• 1 tablespoon butter
• 1 bunch fresh thyme
• 2 ears corn
• 1/2 cup fava beans
• 1/2 cup English peas
• 1/2 cup lima beans
• 1 bunch chives, sliced thinly
• 1 tablespoon olive oil
• 3 carambola (starfruit)
• 1 bottle white wine
• 1 cup sugar
• 1 vanilla bean, halved and seeded
• 1 cup butter
• 1 lime

1. Preheat the oven to 400 degrees.
2. Season both sides of the scallops with salt and pepper.
3. Heat up cast iron pan until nearly smoking hot, add the oil and gently put the scallops in the pan.
4. When golden brown, turn the scallops over and finish cooking in the oven for 2 minutes.
5. Remove from the pan and reserve until time to plate.

salt, olive oil, parsnips, water, heavy cream, lemon, butter, thyme, corn, fava beans, english peas, lima beans, chives, olive oil, carambola, white wine, sugar, vanilla bean, butter, lime

Taken from www.foodrepublic.com/recipes/seared-scallops-with-carambola-sauce-parsnip-and-succotash/ (may not work)