Roasted Scallops with Daikon
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent sea scallops roasted until golden and tender, served atop a silky daikon purée with crispy daikon chips and finished with brown butter and microgreens for an elegant yet simple seafood dish.
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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