Grilled Scallops with Turnip Purée and Crispy Sage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together one evening when I wanted something impressive but achievable on a weeknight. Perfectly seared scallops paired with a silky turnip purée create a restaurant quality meal in under an hour. I love that turnips are packed with vitamin C and fiber while being incredibly budget friendly, making this dish both nutritious and economical. The crispy sage leaves add a sophisticated touch without requiring any special skills, just a quick pan fry. With only 45 minutes total from start to finish, this is my go to dinner when I want to impress without spending hours in the kitchen.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- ¾ kgturnips(peeled and cubed)
- 118 mlwhole milk
- 3 tablespoonsbutter(divided)
- 12fresh sage leaves
- 2 tablespoonsolive oil(extra virgin)
- 2garlic cloves(minced)
- 237 mlvegetable broth
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(cut into wedges)
- 2fresh thyme sprigs
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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