1. Prepare the parsnip mousseline:

• Peel the parsnips and cut them into pieces.
• Cook them in salted water until tender.
• Drain and blend them until smooth.
• Add a knob of fresh butter for extra creaminess.
• Keep the mousseline warm.

2. Shape the beetroot roses:

• Slice the cooked beetroot thinly (ideally with a mandoline).
• Roll the slices to form rose shapes.
• Place them on a baking sheet and dry them slightly in a low-temperature oven to set their shape.

3. Sear the scallops:

• In a hot pan, melt a little butter. Alternatively, preheat the teppanyaki to level 5.
• Sear the scallops for 1 to 2 minutes on each side until golden brown but still translucent inside.

4. Plate the dish:

• Spread a base of parsnip mousseline on the plate.
• Add the seared scallops.
• Carefully arrange the beetroot roses beside the scallops.

5. Optional visual and flavor enhancements:

• Drizzle the scallops with lemon butter emulsion.
• Sprinkle with trout roe for added color and texture.
• Add a few parsnip chips for crunch.
• If available, lightly drizzle with watercress sauce.