Seared Scallops with Root Vegetable Purees and Turnip-Dill Salad
Recipes, Entree
Every fall, Brian Rainey embraces the fall’s root vegetables as a complement to his seared scallops. They’re all in season at the same time, so it works well together. To get the flavors he wants, Rainey adds herbs and red peppers. “You’ve got the sweet from the pepper, you’ve got the freshness of dill and you’ve got the crunchy spiciness of turnips along with the lemon juice.”
Seared Scallops with Root Vegetable Purees and Turnip-Dill Salad | Makes 4 servings
Recipe courtesy of Sunrise Cafe
INGREDIENTS
1 pound sweet potatoes
1 pound beets
1 bay leaf
2 tablespoons fresh dill, chopped
2 medium turnips, peeled, diced small
1/2 cup red bell pepper, diced small
2 tablespoons extra virgin olive oil
1 lemon
1 pound or 16 large sea scallops
3 tablespoons butter or olive oil
Sprig of rosemary
1 tablespoon brown sugar
DIRECTIONS
Purees: Peel and chop the beets and sweet potatoes. Bring two large pots of salted water to boil. Add bay leaf to water for beets. Cook each separately, 10 minutes or until soft. Strain separately, reserving two cups of liquid from each. Remove bay leaf and puree beets in food processor, adding enough reserved liquid to make a smooth but not runny puree. Season with salt and pepper to taste. Repeat for sweet potatoes, adding the brown sugar. Set purees aside and keep warm.
Turnip salad: Add dill, diced pepper and turnips to mixing bowl. Toss with olive oil and juice from 1 lemon. Season with salt and pepper to taste. Set aside.
Scallops: Heat butter or oil in large skillet over medium-high heat. Add scallops and sear each side until golden brown and the middle is opaque, about 1 1/2 minutes per side. Swirl rosemary sprig in as they cook to infuse flavor. Season with salt and pepper when done cooking.
ASSEMBLY
Spread sweet potato puree on side of plate and beet puree on other side. Line four scallops down the middle and top scallops with turnip salad. Garnish with any remaining dill (optional).
Seared Scallops with Root Vegetable Purees and Turnip-Dill Salad | Makes 4 servings
Recipe courtesy of Sunrise Cafe
INGREDIENTS
1 pound sweet potatoes
1 pound beets
1 bay leaf
2 tablespoons fresh dill, chopped
2 medium turnips, peeled, diced small
1/2 cup red bell pepper, diced small
2 tablespoons extra virgin olive oil
1 lemon
1 pound or 16 large sea scallops
3 tablespoons butter or olive oil
Sprig of rosemary
1 tablespoon brown sugar
DIRECTIONS
Purees: Peel and chop the beets and sweet potatoes. Bring two large pots of salted water to boil. Add bay leaf to water for beets. Cook each separately, 10 minutes or until soft. Strain separately, reserving two cups of liquid from each. Remove bay leaf and puree beets in food processor, adding enough reserved liquid to make a smooth but not runny puree. Season with salt and pepper to taste. Repeat for sweet potatoes, adding the brown sugar. Set purees aside and keep warm.
Turnip salad: Add dill, diced pepper and turnips to mixing bowl. Toss with olive oil and juice from 1 lemon. Season with salt and pepper to taste. Set aside.
Scallops: Heat butter or oil in large skillet over medium-high heat. Add scallops and sear each side until golden brown and the middle is opaque, about 1 1/2 minutes per side. Swirl rosemary sprig in as they cook to infuse flavor. Season with salt and pepper when done cooking.
ASSEMBLY
Spread sweet potato puree on side of plate and beet puree on other side. Line four scallops down the middle and top scallops with turnip salad. Garnish with any remaining dill (optional).