Seared Scallops on Parsnip Rosti with Wilted Greens - alive magazine
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.
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Cooking tools:
- Grater
- Ring mold
- Condiment bottle
- Oven
- Baking sheet
- Parchment paper
- Silicone baking mat
- Airtight container
- Refrigerator
- Skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Whisk
- Spatula
- Tongs
- Chef's knife
- Cutting board
- Plate
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
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