Grilled Scallops with Turnip Purée and Crispy Sage

Instructions

1. 1

   Bring vegetable broth to a boil in a pot. Add cubed turnips and minced garlic, reduce heat and simmer for 15-18 minutes until turnips are very tender and easily pierced with a fork.

   Tip: Don't skip patting the scallops dry—this ensures better browning and caramelization on the grill.

2. 2

   While turnips cook, heat 1 tablespoon of butter in a small skillet over medium heat. Add sage leaves and fry for 1-2 minutes per side until crispy and fragrant. Transfer to a paper towel and set aside.

   Tip: Watch the sage closely as it can burn quickly once it begins to brown.

3. 3

   Drain the cooked turnips and transfer to a blender. Pour in the warm milk and 2 tablespoons of butter, then blend until smooth and creamy. Season with salt and pepper to taste, then transfer to a serving bowl and keep warm.

   Tip: If the purée is too thick, add more warm milk a tablespoon at a time until you reach desired consistency.

4. 4

   Pat the scallops completely dry with paper towels and lightly brush both sides with olive oil. Season generously with salt and pepper on both sides.

   Tip: Moisture is the enemy of a good sear, so don't skip the drying step.

5. 5

   Preheat your grill to high heat (about 450°F) and lightly oil the grates. Place scallops directly on the hot grill.

   Tip: Space scallops at least 2 inches apart to ensure even heat distribution.

6. 6

   Grill scallops for 2-3 minutes on the first side without moving them, then flip gently and grill for another 2-3 minutes on the second side. The scallops should have a light golden crust and feel firm but slightly springy when pressed.

   Tip: Avoid flipping multiple times; this disrupts the browning process and can make them tough.

7. 7

   Spoon the warm turnip purée onto each serving plate. Arrange 4 grilled scallops on top of each purée base and garnish with crispy sage leaves and fresh thyme sprigs.

   Tip: Serve immediately while the scallops are still hot and the purée is warm for the best experience.

8. 8

   Finish each plate with a squeeze of fresh lemon juice and a drizzle of extra virgin olive oil. Serve with lemon wedges on the side.

   Tip: The brightness of the lemon balances the richness of the purée beautifully.