Remove scallops from refrigerator and allow to come to room temperature before cooking, (about 1/2 hour before serving time).

Preheat oven to 425 F. Prepare baking sheet by greasing it with 1 Tbsp olive oil and set aside.

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.

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.

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.

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.