banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Seared Scallops on Parsnip Rosti with Wilted Greens

Serves 6

    Share

    Grated white parsnips, formed into rosti and baked, make a perfect crispy bed to lay down some wilted greens and sweet, juicy omega-3-rich scallops. A dash of nutmeg in both the rosti and wilted greens pairs beautifully with the sweet flavour of the scallops and parsnips, while vinegar lends a hint of acid for balance.

    Advertisement

    Rosti tips

    When forming the rostis, use a ring cutter to make perfect circles and a condiment bottle to tamp them down. Use ring mold again when topping the rostis.

    To make ahead, bake rostis as instructed and allow to cool completely. Store in an airtight container in the refrigerator until just before ready to serve. To reheat, warm on a silicone- or parchment-lined baking sheet at 300 F (150 C) for about 10 minutes.

    Advertisement

    Seared Scallops on Parsnip Rosti with Wilted Greens

      Ingredients

      • 18 scallops
      • 1 1/2 Tbsp (22 mL) extra-virgin olive oil, divided
      • 1 large parsnip, about 8 oz (225 g)
      • 1/2 tsp (2 mL) salt, divided
      • 3/4 tsp (4 mL) pepper, divided
      • 1/2 tsp (2 mL) nutmeg, divided
      • 1 Tbsp (15 mL) cornstarch
      • 2 Tbsp (30 mL) chopped parsley
      • 1 organic egg
      • 2 Tbsp (30 mL) grapeseed oil
      • 5 oz (140 g) baby spinach or arugula, or a mixture of both
      • 2 Tbsp (30 mL) sherry or red wine vinegar

      Nutrition

      Per serving:

      • calories203
      • protein17 g
      • total fat10 g
        • sat. fat1 g
      • total carbohydrates12 g
        • sugars2 g
        • fibre3 g
      • sodium373 mg

      Directions

      01

      Remove scallops from refrigerator and allow to come to room temperature before cooking, (about 1/2 hour before serving time).

      02

      Preheat oven to 425 F (220 C). Prepare baking sheet by greasing it with 1 Tbsp (15 mL) olive oil and set aside.

      03

      Peel and trim parsnip and grate using box grater or food processor with grater attachment. In large bowl, combine grated parsnip with 1/4 tsp (1 mL) salt, 1/2 tsp (2 mL) pepper, 1/4 tsp (1 mL) nutmeg, and cornstarch. Add parsley and stir to combine. Make a well in base of bowl and add egg. With fork, beat egg, and mix into parsnips. Add 1/2 Tbsp (7 mL) olive oil and stir through.

      04

      Form parsnip mixture into 6 patties, and place on prepared baking sheet (see tip box). Using metal spatula, press patties down to flatten them. Bake in preheated oven for 8 minutes. Remove from oven and, using spatula, carefully turn over. Return to oven and bake for an additional 6 minutes on the second side.

      05

      In large skillet, heat grapeseed oil on medium-high heat. Pat scallops dry, season with 1/4 tsp (1 mL) salt, and place on hot pan. Cook on each side until brown and turn (about 2 minutes each side). Remove to plate and keep warm. In same skillet, add greens and cook for a few minutes, stirring, until wilted. Add vinegar and season with 1/4 tsp (1 mL) pepper and 1/4 tsp (1 mL) nutmeg.

      06

      To serve, lay out 6 plates and place a warm parsnip rosti on each plate. Top each rosti with some wilted greens and then arrange 3 scallops on top of each.

      Advertisement
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Going Pro
      Food

      Going Pro

      You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.