Pan Seared Day Boat Scallops on Wilted Spinach White Truffle Beurre Blanc, tomato Concasse, Fried Parsnips

1 to 1.25 pounds dry sea scallops, approximately 16
2 tsp unsalted butter
2 tsp olive oil
Kosher salt
freshly ground black pepper
For the scallops:
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Add the butter and oil to a 12- to 14-inch sauté pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
Beurre blanc sauce:
1 cup white wine
1/4 cup white wine vinegar
2 tbls. chopped shallots
2 tbls. heavy cream
3/4 cup Truffle butter at room temperature
Fresh lemon juice
Salt and pepper to taste

Simmer and reduce wine, vinegar, and shallots in a sauce pan until it is a syrupy glaze, and remove from heat
Stir in cream and return to low heat, reduce volume a little, then add truffle butter bit by bit stirring constantly.
After all butter is stirred in, add lemon juice and salt & pepper to taste then strain. Hold at room temperature only until needed.

The parsnips

Peel outer skin off of four (4) parsnips and discard. Keep peeling long strips of parsnip and set aside. Heat 2 quarts of vegetable oil to 350 degrees. Add parsnip ribbons gently stirring. Take them out of oil when lightly browned.

The spinach

1 tbsp butter
1 tbsp extra-virgin olive oil
1 small shallot, chopped
10 oz package baby spinach
Salt and freshly ground black pepper
Heat a large skillet. Melt the butter, and then add the olive oil and chopped shallot. Cook until soft, about 3 minutes. Add the spinach and cook, stirring, until spinach is wilted. Season with salt and pepper and toss again. Serve warm.
Plating:
Place spinach in center of plate and top with scallops. Top with parsnips and drizzle Beurre blanc around plate.  Garnish with chopped tomatoes.