Scallop, Spring Garlic & Turnip Recipe

Directions

1. 1

   Prepare the turnips

   Peel the turnips and cut them into small cubes (about 1 inch in size).

2. 2

   Cook the turnips

   In a medium saucepan, bring salted water to a boil. Add the cubed turnips and cook for about 10-12 minutes, or until tender. Drain and set aside.

3. 3

   Sauté the spring garlic

   Peel and finely chop the spring garlic cloves. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped spring garlic and sauté for 2-3 minutes until fragrant and slightly golden.

4. 4

   Cook the scallops

   Pat the scallops dry with a paper towel and season with salt and black pepper. In the same skillet with the spring garlic, push the garlic to the side and add the remaining tablespoon of olive oil and the butter. Once the butter is melted and bubbling, add the scallops. Cook for 2-3 minutes on each side until they are golden brown and opaque in the center.

5. 5

   Combine and finish

   Once the scallops are cooked, add the cooked turnip cubes to the skillet. Toss gently to coat the turnips with the garlic, oil, and butter. Squeeze fresh lemon juice over the mixture and sprinkle with chopped parsley.

6. 6

   Serve

   Divide the scallop and turnip mixture among plates and serve immediately, garnished with additional parsley if desired.