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Food

Seared Scallops on Parsnip Rosti with Wilted Greens

Serves 6

Written by
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 flavour of the scallops and parsnips, while vinegar lends a hint of acid for balance.

Ingredients

  • 18 scallops
  • 1 1/2 Tbsp (22 mL) extra-virgin olive oil, divided
  • 1 large parsnip, about 8 oz (225 g)
  • 1/2 tsp (2 mL) salt, divided
  • 3/4 tsp (4 mL) pepper, divided
  • 1/2 tsp (2 mL) nutmeg, divided
  • 1 Tbsp (15 mL) cornstarch
  • 2 Tbsp (30 mL) chopped parsley
  • 1 organic egg
  • 2 Tbsp (30 mL) grapeseed oil
  • 5 oz (140 g) baby spinach or arugula, or a mixture of both
  • 2 Tbsp (30 mL) sherry or red wine vinegar

Nutrition

Per serving:

  • calories 203
  • protein 17 g
  • total fat 10 g
    • sat. fat 1 g
  • total carbohydrates 12 g
    • sugars 2 g
    • fibre 3 g
  • sodium 373 mg

Directions

01
Remove scallops from refrigerator and allow to come to room temperature before cooking, (about 1/2 hour before serving time).
02
Preheat oven to 425 F (220 C). Prepare baking sheet by greasing it with 1 Tbsp (15 mL) olive oil and set aside.
03
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 (1 mL) salt, 1/2 tsp (2 mL) pepper, 1/4 tsp (1 mL) 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 (7 mL) olive oil and stir through.
04
Form parsnip mixture into 6 patties, and place on prepared baking sheet (see tip box). 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.
05
In large skillet, heat grapeseed oil on medium-high heat. Pat scallops dry, season with 1/4 tsp (1 mL) 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 (1 mL) nutmeg.
06
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.

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