Seared Scallops Recipe

Prepare the Celery & Turnip Root Puree

In a saucepan, combine chopped celery and turnip root with enough water to cover. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 minutes or until tender. Drain and return to the pot. Add 2 tablespoons of butter, blend until smooth, and adjust seasoning with salt and pepper. Keep warm.

Cook the Lardon

In a skillet over medium heat, add the diced lardon and cook until crispy. Remove from the skillet and set aside, leaving the fat in the pan.

Sauté the Shiitake Mushroom

In the same skillet, add sliced shiitake mushrooms and cook until golden brown, about 5 minutes. Add the spinach and sauté until wilted. Season with salt and pepper. Remove from heat and set aside.

Sear the Scallops

Pat the scallops dry with paper towels and season with salt and pepper. In the skillet, add olive oil and the remaining 2 tablespoons of butter over high heat. When hot, add scallops and sear for about 2-3 minutes on each side until golden brown and opaque in the center. Do not overcrowd the pan; sear in batches if necessary.

Plate the Dish

On each plate, place a generous scoop of the celery and turnip root puree. Top with sautéed shiitake mushrooms and spinach, then place seared scallops on top. Garnish with crispy lardon and a tablespoon of beetroot relish.