Roasted Scallops with Lotus Root and Crispy Sage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish comes together in just 45 minutes, making it perfect for weeknight dinners or impressing guests without stress. Sweet, buttery scallops pair beautifully with delicate lotus root, which is wonderfully low in calories and packed with fiber for digestive health. The crispy sage leaves add an earthy richness that ties everything together, while garlic and lemon brighten the whole plate. It's simpler than it looks, honestly, and uses just a handful of quality ingredients to create something that feels restaurant worthy right in your own kitchen.
Ella x
Ingredients
- 12large sea scallops(patted dry)
- 1 mediumlotus root(peeled and sliced into 1/4-inch rounds)
- 16fresh sage leaves
- 4 tablespoonsolive oil(divided)
- 3 tablespoonsbutter
- 3 clovesgarlic(minced)
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes(optional)
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the sliced lotus root with 2 tablespoons of olive oil, half the salt, and pepper. Spread in a single layer on a baking sheet and roast for 15-18 minutes until golden and fork-tender, stirring halfway through.
Tip: Lotus root cooks faster than regular potatoes, so watch carefully to avoid overcooking.
- 2
While the lotus root roasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Carefully add the sage leaves and fry for 1-2 minutes per side until crispy. Remove to a paper towel and set aside.
- 3
In the same skillet, add the remaining 1 tablespoon of olive oil and heat until shimmering. Season the scallops on both sides with the remaining salt and pepper.
- 4
Working in batches to avoid crowding, sear the scallops for 2-3 minutes on each side until a golden crust forms. Transfer to a plate as they finish cooking.
Tip: Do not move the scallops while searing; let them develop color undisturbed for the best crust.
- 5
Reduce heat to medium and add the minced garlic and thyme sprigs to the skillet. Sauté for 30 seconds until fragrant.
- 6
Add the butter and lemon juice to the skillet, stirring to combine. Return the seared scallops to the pan, tossing gently in the lemon-butter glaze for about 1 minute.
- 7
Arrange the roasted lotus root on serving plates. Top each plate with three scallops, drizzle with remaining glaze, and garnish with crispy sage leaves and a pinch of red pepper flakes if desired.
- 8
Serve immediately while the scallops are warm and the lotus root is still tender.
Tip: This dish is best enjoyed fresh off the pan for optimal texture contrast.
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