<http://schema.org/recipeInstructions>
" Fill 4-quart covered saucepan with water; heat to boiling on high. Meanwhile, peel parsnips and remove center core if woody; cut into 1/2-inch pieces. Add parsnips to boiling water; return water to boiling. Reduce heat to medium; cover and simmer 15 minutes or until tender. Remove and reserve 1/4 cup water from pot; drain parsnips. Meanwhile, in microwave-safe large bowl, combine cabbage, garlic, and 1/4 cup water. Cover with vented plastic wrap and microwave on High 7 to 8 minutes or until tender. Drain; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. While cabbage cooks, in 12-inch skillet, heat oil on medium-high until very hot. Sprinkle 1/8 teaspoon salt on scallops. Add scallops to pan in single layer. Cook 4 to 6 minutes or until browned on both sides, turning once. In food processor with knife blade attached, puree parsnips, sour cream, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and reserved water. Divide among serving plates; top with scallops. Serve with cabbage and lemon. Sprinkle with chives."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a8460/scallops-parsnip-puree-recipe/?src=shelter_footer>