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Seared Scallops on Parsnip Rosti with Wilted Greens

Serves 6


    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.


    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.


    Seared Scallops on Parsnip Rosti with Wilted Greens


      • 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


      Per serving:

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



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


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


      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.


      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.


      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.


      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.



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