Roasted Scallops with Daikon
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Roasted Scallops with Daikon is an elegant dish combining sixteen large sea scallops with tender roasted daikon radish in a rich butter and cream sauce. Garlic, thyme, lemon and fresh microgreens bring brightness to this refined main course. The recipe takes forty five minutes in total, with just twenty minutes of preparation needed before cooking. This sophisticated dish suits those seeking an impressive dinner that tastes restaurant quality yet remains achievable at home.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- ¾ kgdaikon radish(peeled and divided)
- 5 tablespoonsbutter(divided)
- 237 mlvegetable broth
- 3 tablespoonsheavy cream
- 3garlic cloves(minced)
- 2 sprigsfresh thyme
- 1 teaspoonsea salt(plus more for seasoning)
- ½ teaspoonblack pepper
- 2 tablespoonsextra virgin olive oil
- 177 mlfresh microgreens
- 1lemon(halved)
Detail level
Instructions
- 1
Cut 1 pound of daikon into 1-inch cubes for pureeing. Slice the remaining daikon into thin matchsticks and set aside for crispy chips.
Tip: Use a mandoline for thin, even daikon slices that will crisp up beautifully.
- 2
Bring vegetable broth to a simmer in a saucepan. Add daikon cubes, minced garlic, thyme, and 1 teaspoon salt. Simmer for 12-15 minutes until daikon is very tender.
Tip: The daikon should be fork-tender and easily break apart when done.
- 3
Drain the daikon mixture, reserving 1/4 cup of cooking liquid. Transfer to a blender with 2 tablespoons butter and heavy cream. Blend until silky smooth, adding reserved cooking liquid as needed. Season with salt and pepper to taste.
Tip: For an extra creamy purée, add another tablespoon of cream if it seems too thick.
- 4
Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add daikon matchsticks in a single layer and cook for 3-4 minutes per side until golden and crispy. Season with salt and set on paper towels.
Tip: Work in batches if necessary—overcrowding the pan will steam rather than crisp the daikon.
- 5
Pat scallops dry with paper towels. Season both sides generously with salt and pepper. Heat remaining 1 tablespoon olive oil in a large skillet over high heat until shimmering.
Tip: Dry scallops are crucial for achieving a golden crust; moisture prevents browning.
- 6
Once the skillet is very hot, carefully add scallops in a single layer. Sear for 2-3 minutes without moving them until golden on the bottom.
Tip: Resist the urge to flip early; patience creates that beautiful caramelized crust.
- 7
Flip each scallop and reduce heat to medium. Add remaining 2 tablespoons butter to the pan. Cook for another 2 minutes until the scallops are opaque throughout and the butter froths and begins to turn brown.
Tip: The scallops should feel firm when gently pressed and be slightly translucent in the very center.
- 8
Spread warm daikon purée on each plate. Arrange 4 scallops on top of each purée portion. Drizzle with brown butter from the pan, scatter crispy daikon chips and microgreens over the top, and serve with a lemon wedge.
Tip: Serve immediately while the scallops are hot and the purée is warm for the best flavor and texture combination.
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