Roasted Scallops with Turnip Purée and Crispy Sage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent sea scallops with a golden crust paired with a silky turnip purée and garnished with crispy sage leaves for an elegant yet simple seafood dinner.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- 1½ poundsturnips(peeled and cubed)
- 4 tablespoonsbutter(divided)
- 12fresh sage leaves
- 237 mlvegetable broth
- 237 mlheavy cream
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon(zest and juice)
- 2 tablespoonsolive oil
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Bring vegetable broth to a boil in a pot and add cubed turnips. Simmer for 12-15 minutes until fork-tender, then drain well.
Tip: Don't skip draining thoroughly to prevent a watery purée.
- 2
Transfer cooked turnips to a food processor with 2 tablespoons butter, minced garlic, cream, salt, and pepper. Blend until smooth and creamy, then set aside.
Tip: For extra silkiness, pass the purée through a fine-mesh sieve.
- 3
Heat 1 tablespoon butter in a small skillet over medium heat. Add sage leaves and cook for 1-2 minutes per side until crispy and fragrant. Transfer to a paper towel and break into pieces.
Tip: Watch the sage closely as it can burn quickly.
- 4
Season both sides of the scallops generously with salt, pepper, and lemon zest. Let them sit at room temperature for 5 minutes.
Tip: Patting scallops dry ensures they develop a beautiful golden crust.
- 5
Heat olive oil and remaining butter in a large skillet over medium-high heat until it foams. Working in batches, sear scallops for 2-3 minutes per side until golden brown. Do not overcrowd the pan.
Tip: Don't move the scallops around; let them sit undisturbed for a perfect crust.
- 6
Warm the turnip purée gently in a saucepan over low heat, stirring occasionally. Taste and adjust seasoning with salt and pepper.
- 7
Spoon turnip purée onto serving plates. Arrange 4 scallops per plate on top and drizzle with fresh lemon juice. Scatter crispy sage pieces and fresh thyme over each plate.
Tip: Serve immediately while the scallops are still warm.
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