Roasted Scallops with Cassava
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent sea scallops with a golden crust paired with crispy roasted cassava cubes and a bright lemon-herb oil, creating a stunning surf-and-turf inspired dish with tropical flair.
Ella x
Ingredients
- 12large sea scallops(patted dry)
- ½ kgcassava root(peeled and cut into 1-inch cubes)
- 5 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1fresh lemon(zested and halved)
- 3garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 2 tablespoonsunsalted butter
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat oven to 425°F. On a large baking sheet, toss cassava cubes with 2 tablespoons of olive oil, half the salt, and half the black pepper. Spread in a single layer and roast for 20-22 minutes, stirring halfway through, until golden and fork-tender.
Tip: Pat the cassava cubes dry before tossing to help them crisp up better.
- 2
While cassava roasts, prepare the scallops by removing the side muscle if present. Season both sides with remaining salt and pepper.
Tip: Ensure scallops are completely dry—moisture prevents browning.
- 3
In a small bowl, combine minced garlic, lemon zest, chopped thyme, red pepper flakes, remaining 3 tablespoons olive oil, and a squeeze of fresh lemon juice. Set aside.
Tip: This herb oil can be made up to 2 hours ahead.
- 4
Heat a large cast-iron or stainless steel skillet over medium-high heat. When very hot, add butter and let it foam slightly.
Tip: A hot pan is essential for achieving a golden crust on the scallops.
- 5
Carefully place scallops in the skillet, working in two batches if needed to avoid crowding. Cook for 2-3 minutes per side without moving them, until a golden crust forms. Transfer to a plate.
Tip: Avoid flipping scallops more than once—let them develop a beautiful brown exterior.
- 6
When cassava is golden, remove from oven and transfer to a serving platter. Arrange roasted scallops on top of or beside the cassava.
Tip: Keep the roasted cassava warm by tenting with foil while you finish the scallops.
- 7
Drizzle the garlic-herb oil generously over the scallops and cassava. Garnish with extra lemon zest and fresh thyme leaves if desired.
Tip: The warm scallops will slightly warm the herb oil, releasing the aromatics.
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