Prep. time: 45 minutes
Cooking time: 1 hour

Parsnips are a vegetable with a refined flavor that are found only around the year-end holiday season. The rest of the year you could substitute celery root or potato in the galettes (omit the potato starch).

1. Shell the scallops if necessary.
2. Wash them and set aside on paper towels to drain.
3. Peel and wash the parsnips.

To make the mousseline

1. Cook half of the parsnips in the milk.
2. Once cooked, put them through a potato ricer, then a fine-mesh strainer.
3. Add the butter and cream.
4. Whisk the purée to lighten it into a mousseline. Season with salt and pepper and keep hot.
5. Use the remaining parsnips to make the galettes:
6. Slice or grate the parsnips into thin julienne and combine gently with a little potato starch to form four little cakes.
7. Cook them in clarified butter over high heat in a non-stick skillet until nicely browned.

Just before serving

1. Quickly sear the scallops in a skillet for 2 to 3 minutes on each side, depending on their size.
2. Season with salt and pepper, then deglaze the skillet with olive oil and add a drizzle of sherry vinegar.
3. In a saucepan, reduce the Christmas beer with two sugar cubes until syrupy.
4. Drizzle the scallops with some of this reduction.
5. Serve immediately with cold Christmas beer and some arugula.

Christmas beer