4 cups balsamic vinegar
1/4 cup granulated sugar
1 pound parsnips, peeled and chopped into even pieces
2 cups heavy cream
Salt and pepper
Salt and pepper
1 1/2 pounds large scallops (preferably U-8 or U-10)
4 tablespoons extra-virgin olive oil
5 ounces baby carrots, halved lengthways
4 ounces (1 stick) unsalted butter
4 sprigs fresh thyme
2 cups micro arugula or baby arugula
Lemon juice, for garnish
Truffle oil, for garnish
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