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Seared Scallops with Root Vegetable Purees

Recipes, Entree


Sunrise Cafe has been a mainstay in Yellow Springs since the mid-1970s, but owner Brian Rainey took it over 10 years ago, offering eclectic breakfast, lunch and dinner menus that show off what he finds at the local farmers market each week. 


Seared Scallops with Root Vegetable Purees and Turnip-Dill Salad
| Serves 4

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).