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Seared Scallops with Butternut Celeriac Mash

Seared Scallops with Butternut Celeriac Mash

This plate features seared scallops served on a bed of butternut celeriac mash topped with crispy kale and a drizzle of preserved lemon butter.
Prep Time 20 minutes
Cook Time 45 minutes
Drying Time 1 hour
Course Main Course
Servings 6

Equipment

  • 1-2 large skillets
  • Food Processor
  • 2 large baking sheets

Ingredients
  

  • 1 kg (2.25 lbs) scallops
  • 1 butternut squash peeled, seeded, coarsely chopped
  • 1 celeriac skin removed, cut into chunks
  • 4 tbsp olive oil divided
  • 3 shallots halved and thinly sliced
  • 454g (1 lb) kale washed, dried, coarsley chopped
  • 1 lemon zested
  • 1 clove garlic peeled
  • ½ cup half and half
  • ¼ cup butter
  • 1 preserved lemon flesh removed, rind cut into ribbons
  • 2 tbsp neutral oil or bacon fat **
  • daikon microgreens for sprinkling

Instructions
 

  • Pat the scallops dry and arrange them in a single layer on a plate lined with a paper towel. Sprinkle them with salt and pepper and cover with another piece of paper towel. Set them aside to drain for a minimum of 1 hour.
    1 kg (2.25 lbs) scallops
  • Preheat the oven to 400°F. Place the butternut squash and celeriac chunks on a large baking sheet lined with parchment paper. Drizzle with half of the olive oil and sprinkle with salt. Transfer to the oven and roast for 40 minutes or until the vegetables are fall-apart tender.
    1 butternut squash, 1 celeriac, 4 tbsp olive oil
  • When the squash and celeriac have roughly 20 minutes left on their cook time, arrange the kale and shallots in a single layer on a large baking sheet lined with parchment paper. Drizzle with the remaining olive oil and sprinkle with salt. Add the zest and toss the greens to coat them. Spread them back out into a single layer and transfer the baking sheet to the oven and roast for 15 minutes or until the kale is crisp.
    4 tbsp olive oil, 3 shallots, 454g (1 lb) kale, 1 lemon
  • Place the celeriac and butternut squash in a large food processor. Add the garlic and turn the food processor on. Slowly stream in the half and half. Blitz until smooth and silky. Taste and season with salt accordingly. Keep warm until ready to serve.
    1 clove garlic, ½ cup half and half
  • Place the butter and the preserved lemon in a small bowl and microwave in 30-second bursts until the butter melts. Keep warm until ready to serve.
    ¼ cup butter, 1 preserved lemon
  • Heat the oil in a large skillet. Place over high heat and heat the oil until nearly smoking. Place the scallops in the pan, seasoned-side-down. Sprinkle the naked side with a little salt and cook the scallops undisturbed for about 2 minutes or until a deep amber crust forms. Flip the scallops and cook them briefly on the opposite side, about a minute. Transfer the scallops to a plate and set them aside. 
    2 tbsp neutral oil or bacon fat **
  • Spoon some of the mash onto the plates and place 6-8 scallops on top. Top with the crispy kale and finish with a drizzle of preserved lemon butter and daikon microgreens. 
    daikon microgreens

Notes

** If you aren't concerned with making this meal pescatarian, I recommend frying your scallops in bacon fat. It's so delicious. 
Keyword butternut squash, celeriac, kale, preserved lemons, scallops