with shiitake mushrooms, pancetta lardons, Tokyo turnips, cauliflower purée, herb oil, and chives

Place cauliflower florets and whole garlic clove in a medium saucepan and add just enough water to cover. Bring to a simmer over medium heat, cover, and cook until very tender, about 10–12 minutes. Drain well, reserving a tablespoon of cooking liquid.

Cook cauliflower

Transfer drained cauliflower and garlic to a blender or food processor. Add heavy cream, butter, salt, and white or black pepper. Purée until completely smooth, adding up to 1–2 tablespoons reserved cooking liquid if needed to reach a silky consistency. Taste and adjust seasoning. Keep warm over very low heat or in a covered bowl.

Blend purée

In a blender, combine parsley, chives, lemon zest, 1/2 cup extra-virgin olive oil, and 1/4 tsp salt. Blend until bright green and emulsified, about 30–45 seconds. If mixture is too thick, thin with 1–2 teaspoons extra oil or a splash of water. Strain through a fine sieve for a silky oil, pressing solids to extract as much oil as possible. Reserve in a small container.

Make herb oil

Snip additional chives into 1/4-inch pieces for finishing. Set microgreens aside if using.

Prepare garnish

In a medium sauté pan over medium heat, melt 1 tablespoon butter. Add halved or quartered Tokyo turnips cut side down and brown undisturbed for 3–4 minutes until golden. Add 1/4 cup water or stock, cover, and steam 4–6 minutes until fork-tender. Uncover and cook off remaining liquid; season with 1/2 tsp kosher salt and 1/4 tsp pepper. Keep warm.

Sauté turnips

In a separate large skillet over medium heat, add the pancetta lardons and cook, stirring occasionally, until fat is rendered and pancetta is crisp, about 6–8 minutes. Use a slotted spoon to transfer pancetta to a bowl, leaving the fat in the pan (reserve the crisped pieces for finishing).

Render pancetta

Increase heat to medium-high, add 1 tablespoon olive oil to the pancetta fat. Add sliced shiitake mushrooms in a single layer and let brown undisturbed 2–3 minutes. Toss and continue to cook until mushrooms are golden and any released liquid has evaporated, about 3–4 more minutes. Add minced shallot and 1 minced garlic clove, sauté 30–45 seconds until fragrant. Stir in thyme, lemon juice, and season with 1/2 tsp salt and 1/4 tsp pepper. Return crisped pancetta to pan, toss to combine, then remove from heat and keep warm.

Cook mushrooms

Pat scallops thoroughly dry with paper towels. Remove and discard side muscle if present. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, dividing evenly among scallops.

Prepare scallops

Heat a large heavy skillet (preferably stainless steel or cast iron) over high heat until hot. Add 2 tablespoons neutral oil and swirl to coat. Carefully place scallops in the pan, spaced so they do not touch. Sear without moving until a deep golden-brown crust forms, about 1.5–2 minutes. Flip each scallop and add 2 tablespoons butter. As the butter foams, tilt the pan and spoon butter over the scallops for another 1–1.5 minutes until cooked through but still tender (internal opaque center). Transfer scallops to a plate and rest for 1 minute.

Sear scallops

Return pan to medium heat, add a small splash (about 1 tsp) of lemon juice to the butter pan, scrape up any browned bits and spoon a little of that sauce over scallops when plating.

Finish

On each of 4 warmed plates, spoon a smear or shallow pool of cauliflower purée (about 3–4 tablespoons per plate) slightly off-center.

Arrange 3 seared scallops over the purée on each plate.

Nestle 3–4 pieces of sautéed Tokyo turnip beside the scallops and spoon a portion of the pancetta–shiitake mixture alongside or partly over the scallops (about 2 tablespoons pancetta mixture per plate).

Drizzle herb oil in a few dots or a light streak around the plate (about 1 teaspoon per plate). Sprinkle reserved crisped pancetta and snipped chives over scallops, and finish with a few microgreens if using. Serve immediately.

day boat sea scallops (large, dry-packed)

kosher salt

freshly ground black pepper

vegetable oil (neutral, high smoke point)

unsalted butter

pancetta lardons (or diced pancetta)

fresh shiitake mushrooms (stemmed and sliced)

garlic (minced)

shallot (small, minced)

fresh thyme leaves

extra-virgin olive oil

fresh lemon juice

Tokyo turnips (or baby turnips), trimmed and halved or quartered

water or low-sodium vegetable stock

cauliflower florets (about 1 medium head)

heavy cream

garlic (whole clove)

white pepper or freshly ground black pepper

flat-leaf parsley (packed)

chives (snipped, plus extra for garnish)

lemon zest

salt

microgreens or extra chive stems (optional)

Seared Day Boat Scallops

Make Seared Day Boat Scallops Recipe in just 50m. with shiitake mushrooms, pancetta lardons, Tokyo turnips, cauliflower purée, herb oil, and chives

Seared Day Boat Scallops Recipe

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