Roasted Scallops with Lotus Root and Crispy Sage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent sea scallops paired with tender roasted lotus root slices, finished with crispy sage leaves and a bright lemon-butter glaze for an elegant yet simple seafood dish.
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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