Roasted Scallops with Cassava
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes fancy enough to impress anyone at your table. Sweet roasted scallops paired with tender cassava root create a beautiful contrast, and here's the thing: cassava is packed with resistant starch, which is great for your digestive health. The best part? You probably have most of these ingredients already, and the preparation is straightforward enough that even if you're new to cooking scallops, you'll feel like a pro by the end.
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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