Seared Scallops on Parsnip Rosti with Wilted Greens

Grated white parsnips, formed into rosti and baked, make a perfect crispy bed to lay down some wilted greens and sweet, juicy omega-3-rich scallops. A dash of nutmeg in both the rosti and wilted greens pairs beautifully with the sweet flavor of the scallops and parsnips, while vinegar lends a hint of acid for balance.

Seared Scallops on Parsnip Rosti with Wilted Greens

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Servings

6 people

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Ingredients

• 18 scallops
• 1 1/2 Tbsp extra-virgin olive oil divided
• 1 oz large parsnip about 8
• 1/2 tsp salt divided
• 3/4 tsp pepper divided
• 1/2 tsp nutmeg divided
• 1 Tbsp cornstarch
• 2 Tbsp chopped parsley
• 1 organic egg
• 2 Tbsp grapeseed oil
• 5 oz baby spinach or arugula or a mixture of both
• 2 Tbsp (sherry or red wine vinegar

Ingredients 18 scallops 1 1/2 Tbsp extra-virgin olive oil divided 1 oz large parsnip about 8 1/2 tsp salt divided 3/4 tsp pepper divided 1/2 tsp nutmeg divided 1 Tbsp cornstarch 2 Tbsp chopped parsley 1 organic egg 2 Tbsp grapeseed oil 5 oz baby spinach or arugula or a mixture of both 2 Tbsp (sherry or red wine vinegar

Servings 6 people Print Recipe

Instructions

1. Remove scallops from refrigerator and allow to come to room temperature before cooking, (about 1/2 hour before serving time).
2. Preheat oven to 425 F. Prepare baking sheet by greasing it with 1 Tbsp olive oil and set aside.
3. Peel and trim parsnip and grate using box grater or food processor with grater attachment. In large bowl, combine grated parsnip with 1/4 tsp salt, 1/2 tsp pepper, 1/4 tsp nutmeg, and cornstarch. Add parsley and stir to combine. Make a well in base of bowl and add egg. With fork, beat egg, and mix into parsnips. Add 1/2 Tbsp olive oil and stir through.
4. Form parsnip mixture into 6 patties, and place on prepared baking sheet. Using metal spatula, press patties down to flatten them. Bake in preheated oven for 8 minutes. Remove from oven and, using spatula, carefully turn over. Return to oven and bake for an additional 6 minutes on the second side.
5. In large skillet, heat grapeseed oil on medium-high heat. Pat scallops dry, season with 1/4 tsp salt, and place on hot pan. Cook on each side until brown and turn (about 2 minutes each side). Remove to plate and keep warm. In same skillet, add greens and cook for a few minutes, stirring, until wilted. Add vinegar and season with 1/4 tsp (1 mL) pepper and 1/4 tsp nutmeg.
6. To serve, lay out 6 plates and place a warm parsnip rosti on each plate. Top each rosti with some wilted greens and then arrange 3 scallops on top of each.

Recipe Notes

Per serving: 203 calories; 17 g protein; 10 g total fat (1 g sat. fat); 12 g total carbohydrates (2 g sugars, 3 g fiber); 373 mg sodium