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Ingredients

Scallops:
1/2 cup olive oil
1/4 cup fresh orange juice
1 crushed bay leaf
1/2 teaspoon toasted coriander seed, ground
1/2 teaspoon crushed sea salt
1/4 teaspoon cracked black pepper
16 large sea scallops

Orange-Parsnip Purée:
1 pound parsnips, peeled, cut in 2-inch pieces
Juice of 1 orange
Zest of 1 orange
1/4 pound butter
Salt and pepper, to taste

Hazelnut Butter:
1 cup toasted hazelnuts
2 tablespoons sugar
1 teaspoon salt

1 1/2 cups (6 ounces) shredded GranQuesoâ„¢ cheese*

*Italian-style fontina may be substituted for the Gran Queso cheese.

Description

Eat Wisconsin Cheese